So here are the specs of my brew:
Decanted 3600mL Starter
3 Mins pure O2 at pitching and a second burst 15hrs after pitch.
After five days of slowly rising temps from 68F avg 3F/day I measured a 1.011 gravity, I racked, and have been holding for a few days at 38F to kill it and get all the yeast out.
That's a 12.14% abv and 88.37% attenuation.
I want to make sure to get a good clean bottle carbonation on a beer like this with nice head using a wine or champagne yeast, like Brouwerij Van Steenberge or some of the other big Belgian boys do. Never done a beer like this using a wine or champagne yeast, usually just used a repitch from collecting and rinsing the primary yeast. I've dicked up some high alcohol bottle carbs before and at 12+% I want to make sure this one goes perfect.
What's a good yeast recommendation for this? Red Star Cuvee? Suggestions?
How much would you use? Would you make a small 400mL starter with it or anything? Or just rehydrate and pitch?
Please throw down some wisdom. I want this beer to drop a few panties.