[majorvices]

Rather than do a bunch of experimentation I figured I'd see what you guys have used.

Plan is to make a "grand cru" type beer, ~1.100 OG mostly pils blend with vienna base and some sugar possibly stared with wine yeast then finished in red wine bbls with brett b.

[S. cerevisiae]

The strain that comes to mind is K1V-1116. Most wine strains do not ferment maltotriose, but K1V-1116 readily metabolizes the trisaccharide.   I used it in 1.135 mead that went to 17.5% ABV, so the strain definitely can handle high osmotic pressures and high levels of ethanol.

[majorvices]

The strain that comes to mind is K1V-1116. Most wine strains do not ferment maltotriose, but K1V-1116 readily metabolizes the trisaccharide.   I used it in 1.135 mead that went to 17.5% ABV, so the strain definitely can handle high osmotic pressures and high levels of ethanol.

Thanks. Part of the reason I wanted to use a wine yeast it to leave plenty of fermentables available for the brett fermentation.

[S. cerevisiae]

I would shoot a message to Lallemand telling them want you want to achieve.

[kramerog]

Did you make the beer with wine yeast?  How did it go?