I used to allow for primary fermentation, then rack the beer out of the primary fermentor and than let it 'age' in secondary for about 2 weeks. At that point I used to move the beer from room temp ...
From reading What is the secondary fermentation debate? and If/When to move to secondary fermentation it appears that beer can be considered ready to consume (assuming force carbonation or a love of ...
I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...