Fresh yeast at bottling time

[Rob DeNunzio]

In the past, when bottling, the only variables we've ever considered regarding conditioning have been the type and amount of sugar, time, and temperature. We've never added fresh yeast at bottling, and with rare exception, haven't had any issues with carbonation. Soon we'll be bottling a special, strong beer that's been conditioning for a very long time already, and considering the likely state of the yeast sitting in the carboy, we're debating adding fresh yeast at bottling to ensure clean carbonation. Since we've never done it before, I'm throwing this out there: What experiences have you had in adding fresh yeast at bottling? Suggestions on pitching rates? Strains? Other considerations? I'd love to gather some insight on the process before making a go for it...

[Ray Grace]

I'm also curious about this since I've never tried or needed to. I'm especially curious about bottling with Brett after using a standard beer yeast for fermentation.

[olllllo]

I don't have your answer, but I noticed a similar thread started here:
http://www.homebrewtalk.com/f163/how-do-i-bottle-carbonate-12-beer-...

I see a couple of different approaches for your high abv beer. As with many things beer, it seems like tradition plays a role.

[Rob DeNunzio]

I really like the idea of making a starter to repitch at bottling. Thinking I might just do a 1000mL starter this week to split between the next batch I'm brewing and the stronger ale I'm bottling. Thanks for the link!