Originally Posted by Cashscraft
It would most likly give you green beer. Thats what I think would happen or bottle bombs. I know the out come cant be good
wrong - adding extra yeast will NOT create bottle bombs. carbonation and pressure, and in turn explosions, are directly related to the amount of sugar when the bottle is sealed (both added priming sugar, and residual sugar in the beer if primary fermentation isn't complete). the amount of yeast present only affects speed. if you've got a lot of sugar in there, you'll have a bottle bombs no matter what - with less yeast it will just take a little longer before the bottles blow.
not sure what this fear of "green beer" is, but again adding yeast won't affect that. if your beer needs to age and mellow out, adding a drop of yeast slurry isn't going to change that.
adding yeast will indeed make the bottle carb faster. i did a poor job of racking my last IPA and sucked up a lot of yeast, which made it into the bottles. outcome: beers were fully carbed after a week, and there was a solid layer of yeast at the bottom of each bottle - about twice or three times as thick as there usually is. made serving a tad more tedious, but luckily it compacted down nicely and stayed in the bottle.
you'll probably get best effect if you add an alcohol tolerant yeast like a champagne yeast. or, just scrape your racking cane across the top of your trub layer and suck up some yeast with your beer (i.e. what i did with my IPA). that yeast is already used to the alcohol, downside is that some percentage of what you suck up will be dormant or dead because of it.
but waiting it out and letting the beer carb at its own pace is def the best option, overall.