Yesterday I bottled the two big Belgians sitting in primary. One with 1762 and one with 3787, both at around 10.5% ABV. Decided not to give them any more yeast so we shall see. Made a priming syrup from cane sugar, tangerine rind, tangerine juice and some organic molasses. Ended up with close to 5 oz. dry sugar/ 8 oz. syrup for each 4 gallonish batch. Boiled it up to about 250 F then let sit in oven at 280 for 45 mins.
One thing I do now, for better or worse, is not only stir up the beer being racked over the priming syrup, but right before bottling give it a good shake. My rationale is that residual CO2 gets shaken out, and maybe the yeast need a little Oxygen in their next fermentation phase. The other thing is to really get the beer and the much heavier priming syrup mixed in really well.
I am using Oxygen scavenging caps so figure if I did shake in a little O2 it will be eaten by the yeast or absorbed by the cap.