Add Yeast?

Hey guys I brewed a batch about 3 months ago (been to long to remember exactly) Anyways I was wondering if I should add yeast to the secondary before bottling? Im still noob sorry

 

No, you should still have plenty of yeast in suspension to carb your bottles.

 

This ^^^^^^^. The yeast doesn't disappear over time.

 

even though its in secondary for that long? also its SUPER clear and VERY VERY little sediment in rhw bottom? I usually do a batch in about 6 weeks so Im not knowledgeable to conditioning and such

 

Yeast will always be in solution, unless you filter it.

 

It MIGHT take slightly longer to carbonate but I doubt it. I made an Oktoberfest once that sat in secondary for 3 months at 33 F. It was to the point of being just barely shy of brilliantly clear and it carbed in the bottle just fine.

 

Thanks guys just was wanting some info, wouldn't want to ruin a batch after all that time. I hope it was worth the wait because it's been a hard one lol