Bottling 13% abv beer

[orangemen5]

I brewed a triple 13 abv two months ago looking to bottle it tonite. Was going to add some yeast at bottling but I don't have a belgian strain on hand. Maybe I don't even need to add yeast since it hasn't been secondaring too long. I do have US-05 and s-04 on hand but would rather use a belgian strain or nothing at all. Do you think there is enough yeast still in suspension to carb the beer. I'm also not in a hurry to carb it. Just don't want it to never carb

 

[Qhrumphf]

I'd be worried about the alcohol tolerance of most of those strains. Most beer yeasts (Belgian strains included) seem to cap around 12%, and a number of them lower than that. If I were you, I would use champagne yeast.

 

[orangemen5]

Do you think there's still enough yeast in suspension to carb or do you think the yeast are pretty beat by now.

 

[tgmartin000]

The yeast are beat. I've used champagne yeast with good results. About 1/3 of a package for 5 gals.

 

[edecambra]

The yeast are beat. I've used champagne yeast with good results. About 1/3 of a package for 5 gals.

This. Works great

 

[Black Island Brewer]

The yeast are beat. I've used champagne yeast with good results. About 1/3 of a package for 5 gals.

+1
You won't affect the flavor because there is so little fermentation going on.

 

[orangemen5]

Champagne it is. Never crossed my mind to use it. I just assumed belgian yeasts were higher tolerant. Never research the high end of it

 

[jtejedor]

I have used good ol us05 in a beer that high and it carbed fine.

 

[looneybomber]

I normally use EC1118 when I bottle high Abv beers after being in secondary for a while. It's worked great until I bottled a 14.7% stout. That one didn't carb.