Bottle conditioning a lager with ale yeast

[masaba]

I have a mid-range gravity lager that fermented from 1.070 down to 1.016. I plan to lager it for a short amount of time and then add gelatin to improve the clarity of the beer. I would like to add a small amount of yeast at bottling to ensure proper carbonation.

My question is, if I add a different yeast strain, like Nottingham dry yeast, is there any chance that I can make bottle bombs due to the new yeast being more attenuative than the lager yeast I used?

I also have some of the lager yeast slurry that I racked off of a smaller lager. I could add that to the bottling bucket for priming instead of the Nottingham.

 

[philosofool]

In general, you won't create bombs using a more attenuative yeast, but it might get a little too bubbly. In your case, I would not be worried, as lager strains tend to be more attenuative.