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Bottle priming high alcohol brews

MaltLicker

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Friend and I are brewing a 10% ABV English Barleywine soon.  Met last night to finish recipe, and were discussing bottling after probably a month-long primary and 2-3 month secondary.  He has not had much luck getting carbonation after that long with such high-alcohol beers, even with adding fresh yeast at bottling. 

Any tips or thoughts on how to ensure yeast can prime bottles of a 10% brew? 
 
I have not had much luck either. I Keg my big beers and bottle after its force carbonated.

Cheers
Preston
 
A 10% beer should not be too difficult.  Just make sure you have viable yeast, your priming sugar is well mixed, and you give it time at room temp to carbonate.

Fred
 
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