Mairoa

Recipes 

I just managed 17% on S05.

Haputanlas

Recipes 

Nice. I still haven't gotten that high on this strain yet. Maybe for my next RIS or barleywine

__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Hoppy Wheat, Porter
Kegged: Reaper's English Mild (OO), BBK Jr., Lagunitas IPA, Fireman's #4
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: The Titan BW, Ale of Olympus

Ogri

Recipes 

I realize that this is a two year old thread that's been resurrected but I wondered if there's been any further insight into the alcohol tolerances of US-05 and S-04. I managed to find this document
but the information in there states that S-04 is only really able to efficiently attenuate, and then re-ferment (bottle carb), at up to 6.5% ABV, although it may be able to attenuate/bottle carb, very sluggishly, a brew of up to slightly under 9%. There's no reference to US-05 in the document I linked to but, from what you guys are saying here, it sounds like US-05 is definitely far more tolerant than S-04 of high alcohol environments and able to get brews up to considerably higher ABVs.

billy_m

Recipes 

Not sure about this strain but there is a saf-33 high alcohole yeast, which has a stated tolerance of around 12%.

I'm sure pitching two packs would have a similar effect though.