Bottle Conditioning - Add New Yeast,... or not??

[phendog]

I brewed a 10gal batch of Belgian Triple with an OG of 1.078. After one week in primary it's now at 1.014. After two more weeks, I'm hoping fermentation is complete and FG ends up around 1.010 - 1.008.

I pitched 650 billion fresh cells of White Labs WLP500, which has a alcohol tolerance of 10 - 15%. If I reach my desired FG I'll be around 8.93% - 9.19%.

I've read it is recommended to add new yeast when bottle conditioning high gravity beers because the remaining yeast is "tired" and the bottles may not properly carbonate.

However, since my predicted FG is still at the very low end of alcohol tolerance for WLP500, do you think I'll be ok just adding the proper amount of priming sugar??

My other thought was keg, cool, add gelatin to clear, transfer to bottling bucket, add new yeast and priming sugar and bottle. However, I am completely ignorant on the "new yeast" part of this process. How is it added, how much is used, and what kind?

 

[flars]

You will not need more yeast to bottle condition. Tired and lazy yeast is just something too often repeated. Yeast are not like people. They will eat when you add the extra sugar for bottle conditioning. The yeast will eat faster if you are bottle conditioning at a room temperature of 70°F to 72°F.

 

[PADave]

Your yeast will be fine, no need to add. Pitch them into another brew, and they'll work fine. Never heard that "tired" theory.

 

[Imperator85]

I think you'll be fine as is. I've seen beers with higher OG values than yours carbonate just fine without added yeast.

 

[BlueHouseBrewhaus]

1.078 isn't super high. You'll be fine without added yeast. The only times I needed extra yeast were brews over 1.100.