Yeast at bottling

[Abrayton]

I know there are other threads on this topic but I couldn't find one that answered my question. I am ready to bottle a bourbon barrel old ale that sat in primary for 4 weeks and in secondary for 6 months. I've never let a beer sit for that long and am looking to add yeast at bottling for some insurance. I originally used wyeast London ale 1028. Would I be ok using safe S-04 at bottling (I have some left that I harvested from from a different batch) without risk of flavor changes or bottle bombs? Other options? Thanks!

 

[Easycreeper]

Can you get your hands on some champagne yeast? It would be less expensive than the S-04 and should more than handle carbonation duties. What's your ABV?

I've been using wine yeast (premier cuvee) as insurance on my bigger beers at bottling. Less than $0.50/pack and no detectable flavors.

Save the good stuff for another fermentation.

 

[Abrayton]

ABV is about 8

 

[A2HB]

Get some of this: LALLEMAND CBC-1 Cask and Bottle Conditioning Yeast

 

[Limbrizik]

Since champagne yeast ferments out more sugars than a typical beer yeast wouldn't using that at bottling bring the fg lower than the ale yeast used leading to over carbing?