Champagne Yeast

So we created a beer on Saturday. with this recipe

6lb 2-row
4lb wheat malt
5lb frozen raspberries
1lb Dark Belgian Candi Sugar
2oz Cascade Hops
Wyeast Bavarian Wheat something??
US 05 dry yeast

Did a multi step infusion mash got a good conversion. threw the wort in the 7.9 gallon fermenter planning to bring out 5 to the secondary. Got stuck, the WYEAST didn't take. New Supply shop, might be old. had a friend with me trying to explain too much to him at the same time. After 36 hours got antsy and dropped the US-05 in there. It is roaring and boaring, but my question is should I add the Champagne yeast that I piked up. I do not know if there is enough sugar to warrant drying it out. I am afraid it may be the wrong thing to do. I was intrigued after seeing it so many places as a late adder to a stronger beer.

Hey i am going for he summer sipper, so maybe???

Hmmmm. I wouldn't consider champagne yeast. I didn't do the math (I'm way too lazy and a bit druck-ish) but your beer isn't all that big. What was the OG?

If the 05 is going good, I wouldn't bother with the champagne yeast.

not high, but someone said that it may add to the fruit beers? Is this bunk. My first fruit beer. I like malt, but ours is a collective of 10 guys and sometimes I am not in charge of the recipes.

I like the 05 so far. We did a American Brown a couple ofmonths ago and it rocked.

At an OG of 1.065, I wouldn't even consider putting champagne yeast in there. I use champagne yeast in wines that I expect to go fully dry. It leaves almost no fruitiness behind in my wines- that's why I choose it. I would say that would be a bad idea for your fruit beer.

I will go with NO. I will save the Champagne Yeast for the Dry ceyser we have planned when we find some good local honey.