Bottling sour beers - priming yeast necessary?

[ursa_minor]

Hi folks,

I have a sour beer that I've been aging for about 7 months now, and I'd like to bottle it. I'm wondering if I'll need to add some fresh yeast during bottling along with the priming sugar. Or is there enough dormant saccharomyces still lurking around that this will be unnecessary?

Thanks!

 

[tippetsnapper]

You have the option to do either. Don't add fresh yeast and it has the potential to take longer to fully condition, potentially just as long or longer to meet the flavor profile you have now. Some breweries will add wine yeast like Russian River to condition their sour beers, or you could use a neutral yeast strain like the dry CBC yeast, but I'm not sold that it doesn't lend at least some additional flavor to your beer. If you can sit on it, I'd just add sugar and bottle, that's my 2 cents.