Re-yeasting with higher attenuating yeast at bottling

[GRJBowers]

So I'm planning a RIS using Wyeast 1728. OG should be 1.099, FG should be 1.029. After aging it for a while I plan on bottling it using CBC-1.

1) Do I need to worry about the CBC-1 eating sugars that the 1728 doesn't?
2) Should I add the CBC-1 a week in advance before adding the priming sugar at bottling?
3) Should I forego the CBC-1 and just let the 1728 do the bottle conditioning?
4) Should I save some of the starter and reyeast with that?

Any help would be appreciated.

 

[NTexBrewer]

I have used CBC-1 and EC-1118 to reyeast at bottling. Both work well and both will only eat the priming sugar if your beer is FULLY fermented. With English Ale strains just make sure your temps don’t drop during fermentation this can cause the yeast to quit.

If you check out the CBC-1 spec sheet they say this yeast will not eat complex sugars.

Add the yeast when you bottle. I usually rehydrate the yeast and slowly str it in just before bottling.

I usually don’t use an entire pack but most of my batches are 3 gallons.

My process is:

1. Rehydrate yeast in 50ml of water in a 100ml flask. Water is 90 degrees F. I sprinkle the yeast to cover the surface of the water. Cover with sanitized foil and let proof for 15 minutes.
2. Rack beer to bottling bucket
3. Based on volume of beer weigh dextrose and dissolve and boil for 5 minutes in 1 cup of water.
3. Cool sugar water and slowly stir into beer
4. Slowly stir in yeast
5. Bottle

 

[FermentedCulture]

Generally speaking maltotriose is one of the sugars which is most likely to be left behind after fermentation. CBC-1 doesn't ferment this sugar.

I'm not sure if this would work but if you are worried you could take a sample of the beer and overpitch CBC-1 into it and wait a few days to see if it attenuates further, I think aeration would probably speed up the process. A bit like a limit attenuation / fast ferment test.

 

[GRJBowers]

Thanks both for the input. It cleared up a lot of confusion I was having.