I brew a log of high gravity beer (1.100 - 1.160, 10% ABV and up). I usually let my beer sit in carboys for a few months before bottling. After bottling, I've found I have to wait a few months before the carbonation reaches levels that satisfy me (this is as expected).
My question is this: should I add yeast when bottling my high grav beer? And if so, what kind of yeast is best?
I think the answer to the first question (should I add yeast) is 'yes' because of the long time spent in the carboy. I've read that all the yeast can flock out and you will have little to no yeast left to bottle condition unless you add yeast.
I have adding yeast when bottling. When I've added yeast, I've used Safale US-05.
I'm thinking there might be a better yeast to use (one that does better in high alcohol environments)?
Thanks for suggestions!