Can't speak to the Golden Strong but I recently bottled a batch of oaked Belgian Dark Strong (approx 10.2%)that spent about 6 weeks on the oak chips. I bottled with about half a dry pack of rehydrated Champaign yeast and priming sugar to get to approx 3 vols in regular 22oz bottles. Trying to avoid bottle bombs. Two weeks in my ferm chamber at 72% and the first tester carbed nicely.
I have had issues previously bottling high gravity beers and getting them to carb properly. It seems the Champaign yeast did the trick. The bottles are now in my basement closet holding at about 65, with a couple in the fridge ofcourse.
Next time I will harvest about a jelly jar of the yeast from the starter prior to pitching to save for bottling and see how that goes.
Keg 1 - Wheat the Funk? Farmhouse Wheat
Keg 2 - Lou's Haus Pale Ale
Keg 3 - Red Rye Fresh Hopped IPA
Keg 4 - Java Brown (Coffee infused)
Keg 5 -
Keg 6 - Mischief! Belgian Blonde
Keg 7 - Haus Pale
Keg 8 - Marvelous Marzen
Primary: Naughty Claus, Jolly Sinterclaus
Secondary: Belgian Double on Cherries, oak and Brett