High gravity beer bottle conditioning

[mashweasel]

Gents,

I usually filter and keg by high gravity stuff b/c I don't want it to change. However, recently I made a big barley wine that I want to keg half and bottle condition the other (to compare).

There is so little written on bottle conditioning English style high gravity stuff. For Belgian beers I usually carbonate to about 3.5-4 vol of CO2 and use aobut 3 million yeast per ml. This is quite standard. For English beers, I want about 2.2vol for my barley wine but don't know the logistics of bottling conditioning. Do I add more sugar or use whats in theBW to carbonate b/c it still has a lot of residual sugar? What about the amount of yeast?

While we are at it, what do you do for regular bottle conditioned beers that are low gravity? What type of volumes are you shooting for?

Thanks in advance!

[mashweasel]

Ok, so didn't get an answer. Went ahead and used about 100,000 cells per ml with no priming sugar. Didn't add any extra priming sugar b/c the beer finished quite high and it needs to dry out a bit. We'll see how it works...

[Aleman]

For a standard session beer I'm aiming for around 1.4Vols of CO2 which for the 9L i just bottled is 45g of DME. . . . I wouldn't want to bottle a Barley wine to be any higher than that TBH