High FG and champagne yeast

[SuperCoolGuy-Brewing]

I am curious, i made a beer with Denny's favorite 50 where the OG was 1.083 and the FG is 1.020, with an ABV of 8.3% and an apparent attenuation of 75% which is bang on the average attenuation for the yeast and 1 gravity point shy of my predicted FG of 1.019.

My question is, with such a high final gravity, would pitching champagne yeast at bottling time potentially lead to over carbonation/bottle bombs? I've read quite a lot that champagne yeast can really only ferment simple sugars, but i am worried that the champagne yeast will find more than the priming sugar and... well BOOM.

So what do you think?

 

[desabat]

Don't know the answer to your question but you could try adding some of the yeast a couple of days before bottling and checking final gravity again.

 

[Calder]

You are correct it will only ferment the simple sugars; the priming sugars.

But ....... I see no reason for you to any any yeast at bottling. The only times I add yeast is for any beers that are over 6 months, and I am not sure that is necessary, except for sour beers where the low ph is hostile to yeast.

 

[MattyIce]

You do not have anything to gain from using champagne yeast in this situation. You ought to have plenty of yeast for carbonation still in the beer.

 

[frazier]

+1 ^^ Denny's is a great yeast, I've used it a lot without any issues. The only slight drawback is rather medium flocculation, meaning it stays in suspension a long time. When it comes to bottle priming, this is not a negative.

Cheers!