I would say that if your fermentation is stalling at 9-10%, then you haven’t pitched sufficient yeast. Like Denny, I routinely get US05 over 12%. I’ve even gotten WLP037 to go from 1.142 down to 1.024 with a very large pitch and sufficient oxygenation. This is the most bizarrely flocculant strain I’ve ever seen, and it blew White Labs numbers for ABV tolerance and attenuation out of the water despite the exceptionally high starting gravity.
Big beers are a different animal, and the required yeast management is a bit different. But that doesn’t preclude success.
I really think the fermentability of the wort has as much to do with it as the yeast vitality. Make a fermentable enough wort (step mashing perhaps?) and pitch healthy yeast and you will probably turn out fine. I once did a 14% batch and it took longer to finish, but it finished eventually. My recollection is that it was White Labs 001 or 002 - I knew from nothing on that yeast selection.
With the Safale S-04 yeast, what would be the best temp to ferment a Barleywine at? It is ideally good from 59 to 68. But the actual range is 53 to 77.
But for a high gravity beer (1.087), is warmer better?
Pulled a small sample yesterday off the ferment…after 10 days, the ABV is 9.65%.
And the ferment activity is still going strong. This might end up near 11%.
Taste was malty, smooth, with a slight alcohol presence.
I hope it ages well!
I recommend you make notes so you can adjust the recipe with necessary changes to meet your goal the next time you brew it. If you’re like me you won’t remember so the notes come in handy.