I am wondering how far you guys succeed to push this yeast, regarding alcool tolerance? I used it once for a 14% Imperial hopped Porter (Black Barleywine) and it finished at 11%, but that was because of a too high temperature mash, so a lot of un-fermentable sugars.
I am looking to create a 14-15-16% malt liquor, and I was planning to use champagne yeast in secondary to finish it, but if I could use the WLP530 only it would be cool. Would you think I could push it to 15% and referment in bottle (almost no carb, only to create a little CO2 to protect the beer)?
My plan would be to brew a 3 gallons batch of small beer with a Vial, then use the yeast cake to fermet the 5 gallons 1100 OG 100% malt wort, then add 5 pounds of honey and/or maple syrup, gradually, after a few days, to reach out around 15%.