Add yeast prior to bottling?

[TriggerHappy]

Brewed my belgo stout back in early September, used wyeast abbey, just getting around to bottling. Since it has sat for 3 months in fermenter should I add a little yeast before bottling or just go with what I got?

 

[Steveruch]

Brewed my belgo stout back in early September, used wyeast abbey, just getting around to bottling. Since it has sat for 3 months in fermenter should I add a little yeast before bottling or just go with what I got?

You're good to go. I've gone 3 months at 36f with no problems.

 

[TriggerHappy]

Thanks, thats what I figured.

 

[snowtiger1987]

Depends on your OG.

 

[cmybeer]

In the past I've re-pitched if it was a really big beer that was aged for a really long time. So I'd say 1.075+ for more than 5 months? I had one bigger beer not carb after an extended bulk aging in secondary and after that I always added a little to be safe. That said, if you pitched the proper amount to begin with and femented/stored it at a good temp then for only three months I think you'll be good.