Rudeboy

Recipes 

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.

Thanks

Rudeboy

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Movementarians: Would you rather have beer, or complete and utter contentment?
Homer: What kind of beer?

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Primary: Arrogant Bastard; RazzWheat; English Summer Ale
Secondary:
Bottled Aging:
Kegged Aging:
Kegged Ready: Vienna Calling; Dunkelweizen; CAP
Bottled Ready: Rye Ale; English Barleywine; London Porter; Belgium Golden Strong

Iordz

Recipes 

Don't add champagne yeast to any beer, it will make it dry and harsh. You could repitch a small amount of beer yeast to ensure carbonation, Safeale US-05 and Nottingham work quite well.