yeah, I don't know who told you to use champagne yeast on an ale, but they wuz wrongo-dongo. Not the right flavor profile, not at all...though it will still be beer. If you want a high-alcohol beer, then use an alcohol-tolerant strain. For the really extreme 12%+ beers, use the white labs Super High Gravity strain. But at 8.5%, there are very few, if any, ale yeasts that couldn't have handled that alone. Most ale yeasts can handle 10% or more. I have seen Nottingham handle upwards of 12%.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)