I just dumped out the champagne yeast on a clean plate and picked up about 2 grains (maybe 3 or 4 for the bombers in the batch). At that much alcohol, I wasn't too worried about contamination. It wasn't y'know - scientific.
I don't know if it needs to be champagne yeast, but that is probably better at high alcohol. Since it is the secondary yeast, it probably won't contribute much to beer flavor.
Originally Posted by TheBeerist
I am of no help, sorry. I have a ~9% ale that did not carbonate either. Roughly how much yeast would you say you used per bottle? And does it have to be champagne yeast? I have some US-05 sitting around.