Where do the yeast for bottling come from?

[setag9]

Stupid newbie question, but...

If fermentation has stopped aren't the yeast all dormant on the bottom of the fermenter? Or are their still enough in suspension to kick back in when the priming sugar is added?

I have a friend and veteran brewer who suggested that I suck up a little of the sludge from the bottom of the fermenter when racking to the bottling bucket. But I have read on here, and elsewhere, not to get any of the crap from the bottom of the bucket.

 

[RCCOLA]

Don't suck! Plenty of yeast in suspension to get the job done--even after lagering.

 

[Nurmey]

No need to suck up the sludge. There are millions of microscopic yeasts suspended in your beer even when it is crystal clear.

 

[Bacchus]

There's still plenty of yeast in your fermented wort. They've just run out of food! Once you dump more sugar in there, they start eating again.

 

[Stickshaker]

Like Sea Monkeys!