Should I add more yeast before bottling.

[emerex]

Ok so here's the deal.

I brewed up a franzaskaner clone with the intention of not doing a secondary fermentation as its a wheat beer and should be cloudy and yeasty. The recipe however, said to rack to secondary after the first week and bottle after the second. The second week came and it was still bubbling in the airlock, very slowly, but bubbling none the less. I was also called to go to work out of state, so i racked to secondary to clear it a bit and get it off the cake and away from the krausen on the carboy. So, my question is, if it takes me another 2 weeks to get home to bottle, will I need to add yeast to ensure carbonation? Was racking to secondary and taking it off the yeast cake a bad idea?


Sorry for the long post.

Summary,
Wheat beer, 2 weeks in primary, 2 weeks or so in secondary, will it have enough yeast to carbonate?

 

[JLem]

You will have plenty of yeast.

The only time you might need to add yeast at bottling is with a high alcohol beer that has been bulk aging for many months. 2 weeks in primary and 2 weeks in secondary is actually quite standard (though there was no need to move this beer to secondary)

 

[unionrdr]

I agree,my last one sat on the yeast 4 weeks before being bottled. They're carbing & clearing beautifully. I wouldn't worry about it. Brewing isn't a very quick process. I think we all fret over that stuff for the 1st brew,maybe the first ten. But you get past it in your own good time. Just like the yeast doesn't get done right away,& is hard to kill.

 

[emerex]

Man I love this forum! Such quick and informative responses! Thanks guys!

I'm sure I am being paranoid as this is my first brew and I spent a lot of time doing research before hand. So I have that "the first one has to be STELLAR" attitude. But I'll keep trying to RDWHAHB!!