Long time lurker, first time poster. Appreciate all the info here.
I've got a crazy kitchen sink quad-type beer that I brewed 10 weeks ago that's been in secondary aging on rye-whiskey soaked heavy toast oak for a month. It's starting to taste pretty amazing and I'd like to go ahead and bottle it tonight.
Do you guys think I'm ok to bottle with the existing yeast? I know 10 weeks isn't too long but it 10.4%. I used WY 1762.
Sorry for the slightly newbish question but I typically brew more session-type beers. All of my barleywines I've always bottled with champagne yeast, which of course I don't have on hand right now...
Any feedback is appreciated. Thanks in advance.