OG of the beer was 1.046. FG is 1.008.

I was thinking about leaving the bottles in 100 F water until the water cooled to room temp.

I wouldn't know how to dose with dry yeast. Please explain the process.

Thanks

So normally for a beer of this gravity, unless you were trying to condition the beers with active yeast, you wouldn't add additional yeast at bottling time, but because you'd like to try and get some bottles carbed in a short time frame, it may be a good idea. In fact it may be the only idea.

So:

Let's assume you have 5 gallons of beer to package. We will use 1 M cells/ml as our bottling rate and also assume that the dry yeast in question has 20 B cells/g. First thing you want to do is convert the packaged volume to ml:

5 * 3.785 * 1000 = 18,925 ml

Then you want to find out how many grams of dry yeast to add to your sugar slurry. Since we now have the volume in ml and we already know the dosing rate and cells/g, we can calculate the amount in grams of dry yeast:

( ( V (ml) / Cell Density (B cells/g) ) * 0.001 ) * Dose Rate (M cells/ml)

( ( 18,925 / 20 ) *0.001 ) * 1 = 0.946 g or ~ 1 g of dry yeast