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.
Kegged Aging: MaiBock; Helles; Real Ale;
Kegged Ready: Left Behind IPA VI;
Bottled Ready: English Barleywine '12; Leffe; English Barleywine '14; Wee Heavy; Magpie Rye