Whenever I make a high gravity beer my main concern is under attenuation. To insure against that I make a portion of my grist a simple sugar in some form such as plain or turbinado sugar, candi syrup, maple syrup, honey, or invert syrup. I pitch extra healthy yeast appropriate to the style, avoiding yeasts known to struggle with attenuation. Then I usually bump up the temperature a few days into fermentation and shake the fermenter a few times during fermentation. Oh, I use yeast nutrient where normally I don’t just as an extra precaution.
Even though I mostly keg I bottle condition high gravity beers and spring for the oxygen scavenging caps although I don’t know for sure that makes a difference. I assume that unless you live in an apartment that being in Canada you have a nice cold and dark area in your cellar to store it. That’s the key I think. I tend to use smallish brown bottles for these beers.