Add yeast at bottling?

[fesser]

Hey,

I have two batches fermenting right now: A 6 gallon rye ipa (OG 1050 - FG 1008) in secondary. Yeast WLP001 and a 5g belgian tripel (OG 1090) in primary. Yeast mangrove jacks m27.
The rye ipa has been in sec for 3 days now without noticeable yeast cake on the bottom.

Considering this, should I think of adding some yeast at bottling? If so, how much would be reasonable for them to carb up?

Thanks!

 

[sfgoat]

In my experience there should still be enough yeast in suspension to bottle carb. Havent had to worry about it unless I lagered for a long time.

 

[Cyclman]

In only add yeast if I have aged it for months. You always have some yeast in suspension.

 

[fesser]

Dont you think the yeast will have dropped out after working with the 1090 wort?
Have you also experience with strong beers?
Will this take forever to carb up?

 

[sfgoat]

Dont you think the yeast will have dropped out after working with the 1090 wort?
Have you also experience with strong beers?
Will this take forever to carb up?

It will take longer to carb a high gravity beer but generally you want to condition them longer anyway. It won't hurt to add more yeast unless you calculate your priming sugar wrong. Only negative I can really think of is you will be adding more yeast profile to the taste of your final product. I've never had to add extra yeast to my strong beers either. Others might tell you different but that's just my experience.

 

[Conman13]

I've never added yeast to strong beers. There's always enough yeast in suspension. Just give it time in the bottle.

 

[fesser]

Thanks a lot for your answers!