harsley <harsley.2p8vn1@usenet.brewtank.com> wrote:
[color=blue]
> Add champagne yeast at bottling if worried about conditioning...
> strong beer yeast could be spent.[/color]

This is as good an idea as sanitizing your carboys with vinegar
and baking soda. ROTFLMAO

Champagne yeast will start eating the unfermented sugars, raise
the ABV, and put a hell of a lot of CO2 into the bottle.

Nothing like lighting the fuse on a bottle bomb!