Just the other day I brewed a pretty massive barleywine. In my experience, both commercial brews and homebrews of the style have a tendency to come out under-carbonated. I read in a book on the topic "pitching champagne yeast, which is more alcohol tolerant than ale yeast, a few days prior to bottling can aid carbonation for those who fear flat beer."
Has anyone ever tried this? If so I'd appreciate any words on how much yeast to pitch, when, and what other variables I need to consider.
It sounds like a practical idea, but I'm afraid of the yeast drying out the brew or producing off flavors that are undesirable for the style.
Thanks for the help.