Originally Posted by freisste
You're pushing 12% alcohol now. The yeast is only tolerant to about 12%. You may (I am new, so someone else should confirm or contradict) want to pitch a different yeast that is more alcohol tolerant.
Or force carb in a keg and bottle from there...
That's interesting, I hadn't thought of that. The real Rochefort 10 is closer to 11%. I suppose I could pitch some champagne yeast to carb it.
I can't force carb it, I don't have the equipment. Besides bottle conditioning is an important aspect of this style. That's also why I'm hesitant to bottle condition with a different yeast.
I could fill a test bottle with my theif. I have a plastic coke bottle I use to test if my beer is carbing. I could fill that and wait a few weeks to see if it carbs. It would cost me some time, but it's better than ending up with 5 gal of flat beer.