Can't speak to the Golden Strong but I recently bottled a batch of oaked Belgian Dark Strong (approx 10.2%)that spent about 6 weeks on the oak chips. I bottled with about half a dry pack of rehydrated Champaign yeast and priming sugar to get to approx 3 vols in regular 22oz bottles. Trying to avoid bottle bombs. Two weeks in my ferm chamber at 72% and the first tester carbed nicely.
I have had issues previously bottling high gravity beers and getting them to carb properly. It seems the Champaign yeast did the trick. The bottles are now in my basement closet holding at about 65, with a couple in the fridge ofcourse.
Next time I will harvest about a jelly jar of the yeast from the starter prior to pitching to save for bottling and see how that goes.
Keg 1 - Columbus IPA
Keg 2 - Grapefruit HEFE
Keg 3 - Citra/Mosaic APA
Keg 4 - Ryes up! Irish Red
Keg 5 - Mocha-Spresso Stout
Keg 6 - Citra Bomb IPA
Keg 7 - Blackberry Cider
Keg 8 -
Primary - Shipwreck inpired Sasion
Secondary - Caramel Apple Cider,
Lager: 10 gal Octoberfest
- Hoppin' Chili Pepper Ale
- Jolly Sinterclauss Belgian Holiday Ale
- Chimay Red inspired Belgian Dubbel