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Rehydrate about 2 g of dry yeast per 5 gal and add it to the bottling bucket along with the sugar. S-04 or Nottingham would be good because they're so flocculent.
I made a barleywine about 1 1/2 yr ago. My OG was 1.117. I added yeast during bottling but I got little to no carbonation. Hopefully your results will be better. My next barleywine I make I will consider bottling from a keg. Just my $.02
To throw a data point out there, I recently bottle-conditioned a 1.122 OG, 14.5% ABV Triple IPA, using 0.5 g of rehydrated Nottingham in a six pack, just to see what would happen. The bottles were fully carbonated after about three weeks.
Are you sure they were fully carbonated
Quote from: chezteth on January 06, 2011, 08:32:36 pmI made a barleywine about 1 1/2 yr ago. My OG was 1.117. I added yeast during bottling but I got little to no carbonation. Hopefully your results will be better. My next barleywine I make I will consider bottling from a keg. Just my $.02At this strength, as long as you have healthy yeast, and you keep your bottles at room temp until carbonated, and you let them sit long enough, (keep in mind the bottles will seem to loose carbonation when chilled). you should be able to bottle carbonate. I've found it usually takes months, not weeks.