Originally Posted by Kremlock
I was talking about DPBISME comment about adding yeast before he carbs. So I was wondering if he was adding it for other reasons then carbonation as you'd carb it with co2 in the keg right? Unless people condition in kegs which I've never heard of.
The ONLY reason folks add more yeast is to carb beer, if they think there's a carbing issue. Which usually is only necessarily in instances, - 1) After an extended time in a secondary or lager, which two months, no matter what you might think, hardly qualifies, and 2) In a high gravity beer such as a barleywine, where there is a possibility of the yeast being too tired or sluggish to finish the job in a reasonable amount of time. I've had high gravity beers and ciders take 6 months or more to carb up, which too me is fine, because I know and expect high gravity things to take time, not just to carb but to condition and the flavors to merge.
But adding more yeast will allow it to carb faster and easier.
For my 17.5% abv barleywine that will have aged in various things for three years before bottling including an oak barrel I will be adding champagne yeast along with the priming sugar. Even though it's going to bottle condition and carb for three years, they environment is so inhospitable for yeast, and the yeast in there is so tired it will be a good.
But for normal situations, like you're beer. There simply is no need.
I've bottled beers that sat in primary for 6 or more months and never thought to add yeast, and they carbed just fine.
There's no "aestetic" reason for adding more yeast, because honestly, you will have MORE yeast in your bottles by adding some, than if you bottled with what is in there already, which means more sediment.
After a month or two in primary, which is my average, closer to 2 months, my beer carbs fine and is perfectly clear, with the barest hint of sediment.
As to kegs, yes, some folks do like to naturally carb in kegs....but normally they just add sugar, again, regardless of whether it is kegs or bottles, there really is plenty of yest in there after only 2 months, to do the job.
But like I also said earlier, if you feel the need, then do it....just remember, you're doing it to make you feel better, not that the beer needs it.