Yesterday I brewed a RIS with an OG of around 1.119. I pitched it on a yeast cake of Wyeast American Ale II 1272 from an APA brewed last weekend. Wyeast says 1272 is alcohol tolerant to 10%.
My question is this: should I be worried that 1272 will poop out at 10%, leaving my RIS ridiculously sweet? If so, should I pitch a more alcohol tolerant strain, like Scottish Ale 1728 or champagne yeast, to finish it off when the 1272 quits?
Note: I gave this batch yeast nutrient and plenty of pure O2. It started bubbling almost immediately and had a serious krausen within a couple of hours.
Thanks for the help!