High OG & Bottle Carbing?

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

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.