Using priming yeast for bottling -- Any risks?

[MrBJones]

I'm primarily wondering if there's any risk of over-carbonating if I add a package of dry yeast (Safale S-04) before bottling. Is there anything I should consider or be aware of before doing it?

(Assuming that the proper amount of priming sugar is added, taking into account temp, batch size, and volumes desired)

Thanks!

 

[RM-MN]

It's the amount of sugar in the beer that determines the level of carbonation, not the amount of yeast. Unless you let your beer set for a very long time of have heated it to kill the yeast there will be plenty of yeast suspended in the beer to carbonate it.