At what point do you need to add more yeast? Options

[leverlock]

I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come?

[pilsenhammer]

I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come?

Generally, if you leave the beer for more than a couple months, then you may want to add some yeast (cheap insurance). I usually add yeast to any beer I bottle, but I only bottle stronger beers like 8% and up. For a 5 gal batch, add half a 5 g packet of Red Star wine yeast (cheap, like 80 cents), but rehydrate it first and add to the bottling bucket along with the priming sugar.

[Fletch]

I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come?

I have bottled quite a few batches that were 9 months and older. This includes 3 or 4 of our Brut champagne beer, which were primed to achieve in the area of 5 volumes of CO2. If your yeast was healthy when you started, a couple of months is not a problem.