questions ready to bottle my first recipe

[knyland]

Alright,
I brewed a very tall (1.106) extract beer with some specialty grains on 1-10-14 spent three weeks in primary and was down to 1.026 stayed steady for 5 days program I used said I would see 1.028 so bonus for me. Beer has been sitting in secondary since 1-31-14. I am ready to bottle this weekend. (cant wait to taste this thing with carbonation tasted amazing.
Question is do you think there is still enough yeast in suspension (WYeast 1728) to carb this beer up or do I need to toss in some more to ensure there is enough viable yeast to carb the beer?

Thoughts....

 

[Calder]

You are good. There is plenty of yeast still in suspension.

 

[Allergic2hops]

Add your priming sugar and bottle it! Make sure your aging temp is slightly warmer than your fermentation temp. Mine do well at or above 70. Check your yeast for its optimal temp range.