Add more yeast to bottling bucket??

[Vintage63]

I am ready to bottle an Oktoberfest in the next day or so. OG was a little lower than I think it should have been for the style as it came in at 1.040. I fermented at 48-50F F for 4 weeks using a 2L starter of WLP 833 German Bock Lager yeast (calculated with Mr. Malty!).

I lagered for 4.5 weeks at approx 35F and now I am ready to bottle. This is my first lager style brew and I heard that I should add 1 vile of yeast to the bottling bucket along with the bottling sugar and then bottle. Apparaently, there needs to be more yeast for carbonation. Is this right?

What would the pros out there say about this? Add more yeast or not?

Thanks always for great responses!

 

[Revvy]

I don't worry about adding more yeast at bottling unless it has been over 6 months since I pitched the yeast. There is plenty still around to do the job. I just make sure to kick up extra from the bottom of the fermenter/secondary when I rack over.

 

[Yooper]

When I make a lager, if the beer is super clear, I usually add a bit of yeast. I don't buy a vial though- that's expensive! You only need a smidgeon- about 1/3 of a package of an 11 gram dry yeast package is sufficient. I'd use S04 or nottingham, since they flocculate out well and leave a clear beer behind.

The easiest way is to boil up your priming solution, and cool to 80 degrees or less. Then, add the dry yeast to it, and gently stir. Then rack the beer into it in the bottling bucket.

 

[Vintage63]

Thanks guys for the quick responses.