For insurance purposes, I would use a wine yeast because its cheap ($0.50 for 5 g), tolerates high levels of alcohol, and won't ferment out the remaining complex sugars.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
When I do it for a wee heavy I just eyeball it until it looks about like LME. That's at ~ the 1 qt left stage. I was blown away the first time I tried it at how good the beer was. Can't duplicate it any other way.
At what temperature do you start worrying about DMS?