I just re-yeasted a high gravity IPA I was bottling to ensure proper conditioning. After I finished I realized I used a different yeast. The original yeast was WLP041 Pacific Ale and the one I reyeasted with was Wyeast 1056 American Ale.
What issues might occur here? Off flavors? Conflicting flavor profiles? Two yeasts battling for domination blowing up my entire batch?
Nope, you picked a neutral yeast and it will be fine to bottle condition with. Besides all you are looking for here is carbonation and not another full fermentation.
You’re good. When I bottled, I added Nottingham. The primary yeast has already done its job. Too much yeast will only leave more sediment, too much priming sugar or incomplete fermentation will cause bottle bombs. Mike