Bottle conditioning huge beers?

[cinderbike]

Getting ready to bottle a ~16% quad tomorrow - most yeast have an alcohol tolerance of 14% at best, save a few champagne/distiller yeast strains.

Anyone have suggestions on strains to add with priming sugar? Thanks.

 

[duboman]

Getting ready to bottle a ~16% quad tomorrow - most yeast have an alcohol tolerance of 14% at best, save a few champagne/distiller yeast strains.

Anyone have suggestions on strains to add with priming sugar? Thanks.

I would add the champagne yeast for a beer that large or be prepared to wait at least 6 months for it to carbonate, although it may take longer than that for the beer to even condition properly