Hi all, I made a HIGH gravity stout (started at 31 brix!) about three weeks ago. It's finally finished primary fermentation and clocking in at ~14%. It was 2 gallons that I split into two 1-gallon carboys (so I could add coffee and vanilla to one). For yeast, I used the Lallemand Windsor ale yeast (from their "premium" line). I actually put a half a packet in each carboy. So a pretty heavy overpitch. My question is...do I need to transfer to a bottling bucket and mix in some champagne yeast to help with carbonation of the bottles? Or do you think there is still enough residual yeast leftover from fermentation that they'll get what they need? This stout turned out really nice so I am paranoid to add an extra step into the process by using a bottling bucket. I have been transferring straight to bottles/mini keg from these small batch carboys for a year now and have zero issues doing that. But this beer is by far my highest abv monster. Thanks.