spin02

Recipes 

I will be bottling my Belgian Honey ale this weekend. It was in the primary for one month, then two months in a secondary. The OG was 1.080 and SG, when I transferred to the secondary, was 1.016.

Should I pitch new yeast when I bottle, or is it possible there’s enough yeast still in suspension to carbonate?

Also, should I adjust the amount of priming sugar, if I pitch new yeast?

Thanks!!

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Overmountain Brewers

On Deck: Big Hoppa v2.0, Traditional Porter, Scottish 60
Fermenting:
On Tap: Danky West Coast IPA, Dark Sky English Mild

malkore

Recipes 

You should not need more yeast. people here make barley wine over 6 months and it carbs up without repitching.

and if you did repitch it wouldn't affect the priming sugar amount.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Malticulous

Recipes 

Sprinkling in a few grams of dry yeast as you rack it to the bottling bucket will insure it carbonates in a more timely manor. I think it's a good idea.

spin02

Recipes 

I think I will try that. Probably do half a pack of s-04 or t-58, something like that?

__________________
Overmountain Brewers

On Deck: Big Hoppa v2.0, Traditional Porter, Scottish 60
Fermenting:
On Tap: Danky West Coast IPA, Dark Sky English Mild

Nurmey

Recipes 

You can add it but you don't need it. Really all it will do is add more yeast to the bottom of your bottles.

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Batch 1 Brewing
The American Revolution would never have happened with gun control.

Malticulous

Recipes 

I do it for all my lagers. T-58 is really good for bottle conditioning. 2 grams is all you really need. I just basically pepper it over the beer. It only leaves a haze on the bottom of the bottle and it sticks there. Nottingham is my second choice for the same reason. The strain has no impact on the flavor.

illinibrew04

Recipes 

You shouldn't really need to pitch new yeast. I will just add that Belgian trappist breweries pitch fresh yeast at bottling time. Their theory (as I gathered from the Brew Like a Monk book) is that the yeast from fermentation is tired and they feel they get better/faster carbonation from the fresh yeast. Also, sometimes if they are conditioning their beer colder than usual they add a lager yeast at bottling. Just a little info that I thought was interesting when I read it, but I think you're fine either way.