Do I need to add yeast before bottling?

[brackbrew]

I brewed a Northern English Brown Ale back in July, and it has been sitting in the secondary since August. I'd like to bottle it, but was curious if I'd need to add more yeast before bottling since it's been "conditioning" so long. I don't know how long yeast stays in suspension over time.

If I do need to add more yeast, how much do I add so it will carbonate correctly?

Thanks!

 

[Yooper]

You probably don't HAVE to add more yeast, but I probably would "just in case". I'd add about 1/3 package of dry yeast to my priming solution (cooled, first, of course!) into my bottling bucket and stir it well. Then, rack the beer into it. That's what I do for lagers that have been lagering for months, and it works well.

 

[RichBenn]

I've only had one beer that didn't carb in the bottle; it was a lager back in the late 70's. After finally realizing that nothing was happening, I opened all 50 plus bottles and put a measured amount of yeast in every bottle. Worked, tasted great (a kind of Moosehead clone), no wild yeast or infection taste, but what a pain!

The yeast in your situation will "probably" wake up and do it's job, but........
I second what Yooper says.