I'm going to make a Barley Wine with Wyeast 1098. My estimated OG is 1.107 with a FG of 1.030. BeerSmith sez that will be 10.7% ABV. Wyeast sez that 1098 is alcohol tolerant up to ~10% ABV so it should be able to get there although it might take sometime.
But what I want to know is if there will there be any yeast left to carbonate once I bottle in that the ABV is already at lethal levels (for the yeast that is)? I read one recipe somewhere that added champagne yeast after the ale yeast to finish fermentation off.
Movementarians: Would you rather have beer, or complete and utter contentment?
Homer: What kind of beer?
Primary: English Barleywine
Kegged Aging: Oktoberfest; Kolsch
Kegged Ready: Dry Stout; Vienna Calling; Heffeweizen
Bottled Ready: English Barleywine; Russian Imperial Stout; Wee Heavy; London Porter; Belgium Golden Strong; Westy 12; Arrogant Bastard; Magpie Rye Ale; Leffe