I brewed a 1.104 English barleywine on December 17. I racked it to a secondary carboy after 3 weeks. It had dropped to 1.020, which is about where I expected it to end up. It has been in secondary for 6 weeks now, and I think I'll have time to bottle it next week. I plan on letting it age until about Christmas.
At 11%ABV and after six weeks in secondary, is there enough viable yeast to carbonate the beer? Do I need to pitch a couple of grams of Safale US-05 or Nottingham when I add my priming sugar or is there enough viable yeast to carb it up properly between now and Christmas? This is my first really big beer, so I'm a little unsure about how much abuse my yeast can take and still convert sugar to CO2.