Has anyone added champagne yeast at bottling with Kveik brews to make sure they are fully carbonated? My house is warm. I live in FL and am typically fermenting at 78+ so thought I’d try using Kveik. I brewed the Kama Citra IPA extract kit and used two packs Voss Kveik Ale yeast (pitched without rehydrating as recommended by LalBrew). Fermentation temp was 87 F and was fast! OG 1.04 at 87 F. I racked it to a secondary 36 hours after pitching the yeast. Specific gravity at racking was 1.012 and temp was 78 F. I dry hopped it a day after racking and am bottling today, three and a half days after dry hopping. I was going to use 5.3 ounces corn sugar to give me a 2.5 vol of CO2 but am worried about how completely the Kveik may have done it's job. I'm looking for advice on whether I should try adding champagne yeast or just go with the priming sugar. There seems to be SO much debate on using yeast at bottling.