Yeast for a tripel

I have a tripel that has been in the primary/secondary for 2 months. It is an all grain recipe from northern brewer. I know that I'm going to have to add some yeast when I'm bottling tomorrow, but how much? Alcohol is high(appx 10) and I have roughly a pack and a half of s-05. How much do you think I should add? I've got a bunch of time invested in this and I don't want to mess it up. Thanks!!


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Why do you believe you will need to add yeast prior to bottling? Do you feel that there is not enough yeast in suspension to achieve proper carbonation?

Yes


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Do a search for pills that have a small amount of yeast and sugar. You drop in to each bottle. I can't think of the name, but they exist.

I usually add more yeast when I bottle if the beer is over 8 or 9 %. By that point the yeast is usually pretty well done. I usually add about 1/2 pack at bottling. You could argue that there is still yeast in suspension, but before I started adding fresh yeast I sometimes had to wait over a month before high gravity beers were carbonated enough.


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Thanks. I did end up adding a half pack or so. I was more than a little nervous about that amount of time in the fermentors and the higher alcohol. It sure tasted good! I hope it stays that way....


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Bottled a Tripel at 11% after a month in primary. Took about 6 weeks to carbonate but it worked without pitching any new yeast. That was using Wyeast 3789 - Trappist Blend...

I've never added additional yeast at bottling for a big beer and they've always carbed up fine. It may take a little longer to carb but I wouldn't be drinking a 10% beer after two weeks in the bottle anyway. RDWHAHB.