I've read that the new yeast cells helps to clear up the beer even more in the bottled stage? but I could be wrong, this is just what I've heard and read.
Refermentation of beer in bottles is basically a simple process. Mature beer is mixed with yeast and fermentable extract and subsequently bottled. The extract is then fermented over a period of two or more weeks in a "warm chamber". The refermented beers should have obtained extra organoleptic properties. The major critical factor of refermentation is the physiological condition of the added yeast. To overcome some of the industrial difficulties associated with providing proper yeast in good condition at the right moment, the possibility of using dried yeast was investigated.
Approximately 10 percent of all beers produced in Belgium are refermented in the bottle after the primary fermentation. Before bottling, additional sugar and yeast are added to the beer, after which the beer is refermented during several weeks. The refermented beer is then fully saturated with carbon dioxide and has a richer flavour profile and prolonged flavour stability, compared to non-refermented beer. Although refermentation seems a simple process, it is not easy for a yeast population to carry out the process of refermentation in an efficient way. Failed refermentations, non-suitable for sale, mean financial bad luck for breweries. Also knowledge of the flocculation behaviour of yeast and flavour formation during refermentation is still scarce. The aim of this project is to completely understand and control the process of refermentation, with emphasis on yeast physiology and flavour formation.
Just a few examples of bottle refermentation, But I really whant to talk to some one who has experimented with this process and can tell me if I can was my yeast from the primary and use it for the cause. Thanks