I wouldn't worry about bottle bombs from too much yeast, becuase the factor that determines the amount of carbonation produced is how much fermentables you have left when the beer goes into the bottles. As far as how to pitch the yeast a starter would seem like a good idea since the ABV is already high it may be a difficult environment for the yeast to get a foot hold. but I have no experience pitching this late in the process so I will defer to anyone else's suggestions...
"let me be the first to welcome our new insectile overlords"
On deck: Breakfast stout
Secondary: American Pale Ale
Kegged: Imperial red ale, Breakfast stout, Chipotle Irish red ale, Biermuncher's C3C cream ale