At what point is it necessary to add yeast when bottling?

I've currently got two carboys going on the same wort... one w/ WL004 (irish ale) and the other w/ WL002 (english ale). My plans are to keep in the primaries for at least 2-4 weeks, rack to secondaries, then cold crash for another 2 weeks (maybe more) to around 35 degrees, and possibly add some sort of finings in order to attempt to achieve as much clarity as possible. After that - prime, bottle & store for 4 weeks.

My question - does anyone think I'll need to add yeast when bottling in these conditions? Since I'm aiming for as much clarity / least sediment as possible, I'd rather not unless required.

I wouldn't worry. Just cuz you don't see it doesn't mean the yeasties are floating around there...

many months. You're fine.

I only use yeast at bottling if its a high alcohol beer and I'm concerned my yeast have been stressed.

High alcohol beers or where you've secondaried it for 6 or more months.

Thanks guys. It's not often the answer you want to hear is the one you actually get

how high is "high alcohol" in this case? I've been brewing some middle-strength (OG 1060 FG 1015) brews... Have been wondering if I should re-yeast at bottling as the conditioning hasn't always gone as well as I'd hoped.

eddyfice said:

how high is "high alcohol" in this case? I've been brewing some middle-strength (OG 1060 FG 1015) brews... Have been wondering if I should re-yeast at bottling as the conditioning hasn't always gone as well as I'd hoped.

Click to expand...

No, we're talking more like an og of 1.090-ish. You really don't need to worry.