Today I bottled a Barleywine that spent four weeks in primary and six weeks in secondary. I never let the fermentaion temps get above 67 degrees. However for some reason the yeast in this beer attenuated like crazy. It went from 1.087 to 1.014.
I know big beers need to age but when I tasted it today it was very alcoholic. What are the chances that this thing will mellow with time? How accurate is a taste test on a very young high alcohol beer such as this?