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I'm assuming champagne yeast won't impart any off flavors to the batch? How long after adding the yeast can I move forward with bottling? Is there a specific window I should be within after pitching?

I apologize in advance if this question has been answered before at length. Ive been aging in secondary a vanilla bourbon porter for close to one year, 12 months in november. To ensure a proper carbonation (light carbonation) before bottling should i add some more yeast or are there remaining...

I've got 3 lbs amber extract, 1.5 lbs pilsen light, 1oz centennial and 1oz amarillo, I want to use those as I'm broke but wannt to get another batch going! If the results are going to be shotty at best I'll just wait a week. I was thinking crystal 30, american ale yeast? I am quite new to...