tips for brewing a big lager

[whitedj]

I overshot the gravity of my baltic porter... forgot to increase the efficiency in beersmith... anyway, I ended up with a ~27 brix OG reading! (not too sure how much i trust my calibration that far off the typical path) and yes it looked like syrup in the fermenter.

I pitched over the yeastcake from a previous lager so I'm assuming pitching rate is not to be worried about... its way down to 50F tonight for the start of the fermentation.

The yeast is wlp 838 (south german lager, medium alcohol resistance - whatever that means). What happens when the alcohol gets too great for the yeast? Do I pitch another strain and let that strain ferment the remainder of the sugars out of the beer; or since this is a lager will it cause greater side effects of the yeast throwing odd flavors and not being able to clean up the beer?

[DrPaulsen]

I've heard it said you should aerate every 12 hrs until the onset of active fermentation. Personally, I think you'll be fine. I made a 12% ABV Scottish Strong Ale using WLP833. Massive pitch, tons of oxygen, warm it up near the end. Don't worry about the yeast alcohol tolerance.