I plan to bottle a Flanders Red I made in February of 2009. I'm going to lightly carb it (2-2.2 volumes or 3.5oz dextrose). Given it's age, do I need to add yeast when I bottle or do you think it will natural carb with what's left in it? Is there a way to test for this before bottling? Thanks.
Zwei Brüder Brauerei
Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.