I brewed a barley wine last october. it has been sitting in the cellar in the secondary since last november. i am about to bottle it and am wondering if i should add some more yeast to make sure i get some carb in the bottles.
i keep thinking all the yeast might have sunk to the bottom...and there wont be enough of them to properly provide co2... but then i tell myself... there is millions of those suckers in the beer and some must remain in solution.
what do you guys think?