Adding yeast before bottling?

[epbillsfan]

I have a question about adding yeast before bottling. I brewed a chocolate stout that the recipe called for fermenting at 55 degrees after primary completed. I just checked my carboy temp and it dropped to 46 degrees. So I am assuming that I will need to add some more 001 before bottling. I have never done this before (not even sure if i have to) and am not sure what the process is. do I add the yeast to the bottling bucket and siphon on top of it then bottle? or do I add it to the carboy and wait? I'm so clueless right now. Any help would be appreciated.

[brewinhard]

No worries fellow western NYorkian (I'm from Fredonia). the process is simple.

Boil up 1 cup of water for 5 min. with placing the lid on the saucepan to sanitize for the last couple minutes or so. Let it cool to around 100 degrees or so (I typically wait till I can touch it with my wrist and not feel too much heat). Sanitize your yeast (I use dry yeast for this, its cheaper) and scissors if need be. Sprinkle the yeast on the water and put the lid back on. Do not swirl the yeast yet. Instead, let it rehydrate for 15 min. After 15 min, swirl to suspend the yeast and add this to the bottom of your bottling bucket with your priming sugar. Rack the beer ontop of this and bottle away!

Just b/c your beer dropped to 46 deg. does not mean you necessarily need to add new yeast at bottling. What ABV% is the beer? If you want to be sure then by all means add the yeast. Otherwise just warm up your beer to room temps before bottling and be sure to suck up some yeast from the bottom of your carboy to ensure bottle conditioning. Good luck!

[epbillsfan]

Thanks for the help. ABV should be around 6.3, OG was 1060.