Add yeast?

I brewed a Galena SMaSH, and after dry hopping in the secondary, life got in the way and it has been there for about three months. The taste is fine, but it is crystal clear. I am worried that all the yeast fell out of suspension and it wont carbonate. Am I just paranoid?

 

Generally speaking, you shouldn't have any problems.

 

If you were after dry hop flavor and aroma, you might want to dry hop again. Most of it would be gone by now.

You could also swirl a little to rouse the yeast, that might get more in suspension, but you should not need to. I have gone almost as long with no issues.

 

I've bottled 18 month old sours and not needed to repitch. I'm sure you'll be fine. -- cue the " just because you did it and it worked doesn't mean it was the best thing to do" reply in 3-2-1...