Good news - with my ABV on the Chimay clone only being at around 7.5%, it shouldn't need to bottle age like heavier barleywines. That means we're gonna be tasting both batches this weekend, having allowed a full 2 weeks for the bottling sugar to carb it up. NOW the tough part - what do we brew up next? A Midas Touch clone? A Russian Imperial Stout?(*that* will take some bottle aging time). Hrm.