If you pitch champagne yeast into your wort from the start will it attenuate further than done with an appropriate pitch of standard american ale yeast (say WLP001)?
I think people use champagne yeast to help a stalled ferment or when the alcohol content is getting too high. But I don't think that champagne yeast does a particularly good job on thins like maltose or maltotriose.
But maybe I am wrong.
Topic attenuation yeast homebrew
Category Mac
In the case of a high gravity beer, if the initial yeast is limited by the alcohol content from otherwise consuming consumable sugars, pitching any yeast with a higher alcohol tolerance than the initial yeast would "dry it out" further by consuming any sugars left after the environment became intolerable for the initial yeast. This is why this practice is used sometimes with a very high gravity beer, where it has stalled at a higher gravity than desired. Baka is correct however, in that it isn't going to consume otherwise non-consumable sugars.
According to Shea Comfort, no, it doesn't. At least not by itself. It will eat leftover simple sugars that the beer yeast couldn't get to due to a harsh environment, but it will definitely not ferment maltotriose. There are enzymes that you can add that will break the maltotriose down into something that it will consume, but you need to be particularly careful with the amount that you put in, or you will dry the beer out too much.
Another thing to consider is the Kill Factor of the champagne yeast. 12-24 hours after you pitch the champagne yeast, most of your beer yeast will be dead, due to a protein that the wine yeast produces to help outcompete other strains.
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