Whoops! Forgot to Bottle After Adding Priming Yeast to Secondary

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makisupa

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I'm in the process of bottling a brett stout that's been aging for over one year. I added some dry US-05 about two weeks ago when I thought I was going to bottle it. No two weeks have past and the beer (and US-05) are still in the carboy. If I find the time to bottle this weekend, what steps should I take?
 
With brett beers, you don't really need to add extra yeast to bottle them. The brett is 100% still alive inside your beer, you just need to feed it. So...just bottle as usual with priming sugar.
 
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