My Barley wine I made in December I used one pack of Fermentis US-05 and a pack of 04, redydrated of course. I swear it was done fermenting in four days, that US 04 ain't no joke! Although I prefer US -05 for a lower FG, I decided to mix the two and see what happens. I collected a crap load of wort and boiled for three and a half hours, with 2.5 oz warrior for two hours. Tasted pretty good at bottling.
I don't know if it has been mentioned, but you might want to add yeast at bottling. I just wanted to bottle condition mine, although such a high alcohol beer would be fine with force carbing, as was mentioned. Mine was 12% as well, from what I understand the yeast are very stressed, so I added a US33 at bottling. Also, barley wines, start big and finish big, on the gravity side. Mine started at 1.121 and finished at 1.030.