Bottling after extended secondary

[stevenkimbell]

I have an Irish Stout base recipe I have been working with to infuse some chocolate. I racked over to my 2nd and planned to bottle in two weeks. Unfortunately, my work kept me on the road longer than planned and it has sat in 2nd for 4 weeks. It will be this weekend before I can bottle.
I am wondering if I should pitch some yeast with the priming sugar at bottling.
In the past, I have had to leave brews in 2nd longer than planned and had some issues with poor carbonation.
Any thoughts out there?

Thanks
Steven

 

[bransona]

What yeast did you use? Flocculation levels will factor in. My guess is that after a still-relatively-short secondary, you're fine without more. It may take a little longer to carb, but you're clearly fairly patient with your brew.

 

[IslandLizard]

Although @bransona is right, I would add some yeast to the bottling bucket, it doesn't hurt anything. It guarantees full carbonation in 2-3 weeks. Otherwise it will be a toss up.

Use re-hydrated dry or fresh saved yeast.

 

[rnm410]

Adding yeast/having sufficient amount of yeast will also help in scrubbing oxygen and removing some oxidation born flavors through your process.

 

[slym2none]

That really isn't that long in secondary. You will be fine, I am sure there will be plenty of yeast left to carbonate your beer.

That being said, if you want to add yeast at bottling, it probably won't hurt. Your call!

 

[bransona]

Not to derail, but this thread is exemplary of why this community is awesome.

Back on subject, those are great points. Go ahead and slap some yeast in that bad boy.

 

[max384]

Four weeks is NOT a long secondary. IMO, no need to add additional yeast. Just make sure that your priming sugar is mixed well.

 

[OdeCloner]

What about a 2 month secondary at 57F?

 

[m00ps]

Im pretty sure anyone thats done sours can attest that even after +4 MONTHs there are still sufficient yeast cells in suspension to carb it

 

[Abilor]

Four weeks is NOT a long secondary. IMO, no need to add additional yeast. Just make sure that your priming sugar is mixed well.

^^^ This. No yeast = Bubble, bubble. Adding yeast after only 4 weeks is toil and trouble....

 

[bransona]

Watch out. We got someone dropping mad rhymes

 

[stevenkimbell]

Thanks Bransona,
I pitched 6oz of Muntons Ale yeast at ferment. Hadn't thought about differences in floc, and yes, I tend to be patient with my stouts and porters.

 

[stevenkimbell]

I appreciate all the responses. This is my 3rd batch of this stout. I have been experimenting with chocolate flavors, trying to get something I like better than others.
Unfortunately, my work will often keep me on the road longer than I like, so this one has sat longer than the first two. Not sure if that will affect the flavor, but we will see.
I thought pitching a small amount of yeast would be OK, after all, no matter the volume of yeast, it will only have so much to consume in the bottle and then go dormant again. Still, always good to ask.
My concern was with a batch I had some time back. It sat in 2nd for about 6 weeks. I had low carb on it and asked my LBS about it. They suggested the yeast had died, having run out of fermentables in the 2nd. I thought this was a bit out of line with what I think I know about yeast dormancy, but it made me start to think about yeast settling out and not being introduced into the mix at bottling. (Abilor, should have thought about your question regarding floc rate of the yeast right off, but anyway...)
I will try to remember to update the thread with results.
Thanks again,
Steven