Sorry, my emphasis wasn't in any way sas or chastising you. Please don't interpret it that way.

Overall, just remember that dry hopping adds mostly hop aroma, and hop aroma is the first thing to age out in a beer.

On ageing higher alc beers, yes and no. Higher alcohol beers are more suited to ageing because of the preserving quality of the alcohol. In saying that, it's not necessaries needed. Higher alc beers usually have big flavours, and in cases where these big flavours are out of balance early on, ageing can knock the edges off the flavours and help even everything out.

On ageing in the fermenter. Yes you can absolutely do this, it's called bulk ageing. I don't like bulk ageing because what you taste from the fermenter is dissimilar from a carbonated chilled bottle. So tasting your bulk ageing beer won't give you a good indication of what the carbonated beer will taste like. I much prefer to bottle and age in the bottles. That way an occasional taste test of a chilled and carbonated bottle will give the most accurate indication of when the taste profile is "ready".