Yeast for 14-percenter

My wife and I are making a 1 gallon extract batch of 14% barleywine, at her request. We planned on using US-05. Last time we made a 10% brew, it took 7 weeks to bottle-carbonate.

I'm afraid that 14% will kill any amount of yeast we add to it. What can we do to make sure the yeast is happy and healthy enough to carbonate?

Thanks in advance!

If you want to do high gravity stuff you really need to get an oxygen system to prevent long drawn out and possibly stuck fermentations.

If that is not an option just be sure to aerate the hell out of it, add a little yeast nutrient and use a barley wine style yeast such as White labs 099 http://www.whitelabs.com/yeast/wlp099-super-high-gravity-ale-yeast?s=homebrew

Good luck

White labs WLP099 Super High Gravity Yeast can ferment up to 25% alcohol so it should handle 14% easily.

You could also try a Whisky yeast such as WLP045, WLP050 or WLP065. These are often used for strong beers.

I didn't know any of these yeasts existed.  I'm excited to try it out.  Thanks for the tips!