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I used 1056. The tolerance there is 11%, so it technically can not take it to the goal of 12-13%. It took it a week to get 10%, so it is a very strong yeast, but I was afraid it won't be active much longer.

Sounds like that answers my question. As good as it looks right not, I am not going to mess with it. Thanks all for the responses!

Correct, the sugar/yeast would most likely not lead to a vigorous fermentation. That might be the key.

Is there ever a situation where it is safe to aerate your wort after fermentation has begun? Background: I am taking a stab at adding sugar and champagne yeast to a barleywine after fermentation begins. I have already used this aeration system from William's to aerate the wort before...