Re-yeasting a high abv% with Chimay?

[Beerswimmer]

I brewed my highest abv% quad ever recently, 1.016 OG to 1.024FG ~17.3%, and am guessing it will need to have some more yeast added at bottling. Do you guys think that Chimay yeast will work, or should I use champagne yeast?

 

[secondbase]

How long have you let it condition? A beer that big will need at least a year to mellow out, maybe two. I would personally give it some fresh yeast to ensure carbonation. That is a very high ABV and even champagne yeast may struggle. Give it a few months to carbonate. I don't think the Chimay yeast will work in that environment. That's above its alcohol tolerance, as far as I can tell.

 

[Beerswimmer]

It was brewed with Chimay yeast as a Spring celebration beer. I planned on letting it sit until March-April before trying, I need to get it bottled now. I know it's up past the tolerance of Chimay, but it just need some carbonation. I really don't want to keg this beer.

 

[Beerswimmer]

Anyone? I have grown up Chimay yeast for this, but I might give in and buy some 1118 if it it's not going to work.

 

[Calder]

Go the champagne yeast route. There is too much alcohol, and any new sacc yeast added at this point will probably die of alcohol toxicity.

 

[olotti]

Try cbc-1 it's a cask conditioning yeast and has worked very well when I use it for my RIS. Use about 1/2 a pack maybe you'd use a touch more since my stouts are about 10.4% and I rehydrate 1/2 a pack and I get carbonation in a month. Works very well for bottle conditioning big beers but that's what it's for.