Bottling Barleywine -- extra yeast?

[Chad]

I brewed a 1.104 English barleywine on December 17. I racked it to a secondary carboy after 3 weeks. It had dropped to 1.020, which is about where I expected it to end up. It has been in secondary for 6 weeks now, and I think I'll have time to bottle it next week. I plan on letting it age until about Christmas.

At 11%ABV and after six weeks in secondary, is there enough viable yeast to carbonate the beer? Do I need to pitch a couple of grams of Safale US-05 or Nottingham when I add my priming sugar or is there enough viable yeast to carb it up properly between now and Christmas? This is my first really big beer, so I'm a little unsure about how much abuse my yeast can take and still convert sugar to CO2.

Thanks,
Chad

 

[Iordz]

Chances are there is just enough yeast left to carbonate the beer. However, I would re-yeast just to be sure that the beer will carbonate.

 

[eddie]

I'd go ahead and reyeast prior to bottling. Simply rehydrate a packet of US-05 and add it to the brew no more than three days before bottling an you'll be all set. A little insurance never hurts.

 

[acr4]

Thanks for asking this one! I'm bottling a barleywine tomorrow that's about 9.6%.
OG = 1.083 SG
FB =10.2 Brix
FG = 1.014 SG (calculated from FB)

I too am waiting a few months to start consuming. First taste will be mid-September.

I guess I'll be adding some yeast to help with carbonation.