Adding Yeast at Bottling?

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Drunkagain

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So I've read a few posts by people talking about adding yeast to a big beer thats been bulk aged in a secondary for awhile. I'm just wondering how much yeast you're using? Do you just dump a whole packet into your bottling bucket? Does it have to be rehydrated?

Thanks
 
i usually add 1/3 to 1/2 pack of rehydrated dry yeast - seems to work well .

most will say it is unnecessary, but after a poorly carbed scottish ale i started adding the yeast and have had no other carbing problems
 

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