Should I add more yeast?

[Dextersmom]

I'm going to be bottling a batch this weekend. The major worry that i've been having though is, I recently moved and have had issues controling the temps where i would like to keep my fermenters. Primary was over before i moved and it was in the second week of secondary. now its about fourth week of secondary. My question is do you think i'll need to pitch more yeast when bottling if for the past two weeks the temperature has been between 58 and 60 degrees. I used a liquid american ale yeast by wYeast. I don't remember the exact number. Or should there still be enough yeast in suspension to eat the priming sugar and carb up?

If i do need to add some more yeast, how much should be added?

Thanks
~Kyle

 

[scinerd3000]

if your worried just syphon a bit of yeast into the bottling bucket when you transfer. That should do the trick. If anything they will just take a bit longer to carb but you shouldnt need to repitch

 

[MoRoToRiUm]

if your worried just syphon a bit of yeast into the bottling bucket when you transfer. That should do the trick. If anything they will just take a bit longer to carb but you shouldnt need to repitch

+1 Should be fine, just let it go for a week longer then usual, just to be safe.

 

[Dextersmom]

awesome thanks guys. Never had to deal with this before. New house new temps. but much more space to brew beer!

thanks again!