I have a Belgian Trippel (9%) conditioning in secondary and I'm planning on bottle carbing.
First: do I need to add another yeast like this one
(Danstar's CBC-1 Cask and Bottle Conditioned Beer Yeast) to get a high carb level appropriate for Belgian strong ales? I've done some stronger beer before, but, as with most imperial stouts and barleywines, they were less carbonated.
Second: I have a case of Champagne or cork and cage bottles that I want to use and I'm thinking of making them even more carbonated than the rest of the batch which will be in 12oz bottles. Should I just put a pre-measured dextrose syrup at the bottom of them to up the carb level?