addind yeast at bottling time

[woody]

want some advice on adding yeast to a 7.8 abv porter. I used 04 yeast to ferment and I think it has all dropped out or at least will not carb up, so I'M thinking I will add some new yeast to it at bottling time. any suggestions on the best yeast and method to use in doing this. my worries are that the yeast that I add will just not ferment this beer since the 04 has gave out and settled at 1.021. I have some s33 dry yeast I could use but have no experience doing this so if anyone knows a good method let me know. thanks.

[Brewbirds]

Hey Woody I haven't been on much in the last few days, been busy.

What did you end up doing here? Also did you watch your gravity over a 2 or 3 day period and get the 1.021 as a steady ready reading?

Your porter is going to be/or should be sitting on a shelf for a while to condition so the S-04 yeast should have plenty of time to carb the bottles especially since a porter isn't a highly carbed style.

Unless the wort temp got hot enough to actually kill the yeast the S-04 should be okay, 7.8 ABV should not affect it.

Sounds more like there were a lot of un-fermentables in the wort and the yeast ate what it wanted and quit but it will "wake up" and eat the simple sugars you are bottle priming with from my experience.

Don't think I'd recommend adding yeast at bottling time but you think it is a stuck fermentation you could try rousing, warming, waiting a few days then take another reading.

If there is no change you could re-pitch with some Notty but it will likely change the character of your beer.

[Inkleg]

BBs reply is spot on. Unless you are fermenting a cider or sour for a year, there will be enough yeast left after normal beer fermentation time period for proper carbonation. Prime the bottles or batch prime and set aside at room temperature for 3-4 week, then chill one for at least a week and enjoy.
Screwys has a good priming calculator on it.