I ferment all my beers single stage in a glass carboy immersed in a water bath to maintain temperature. This is the first time I've made a bigger beer (this one started at 1.080) on this system. I made a nice big starter and aerated twice. It took off well and visible signs of yeast activity are essentially gone after a week; everything looks great.
Typically I would allow another 1-2 weeks for the yeast to clean up before bottling. My question is: with a bigger beer, and without the option of transferring to another vessel for conditioning (other than a bottle), should I give the beer more extra time on the yeast, or less?
I would guess that additional time would allow the yeast to clean up the larger amount of by-products it likely produced during the adaptation and attenuative phases, but the environment inside the fermentor is also more hostile, so perhaps off flavours from old and dying yeast, which I normally am not concerned with, and have not noticed in my beers, are worth worrying about now?