Add more yeast?

[Toilet Rocker]

Hey--my last batch (a bourbon oak-aged imperial stout) came out really nicely, with one caveat. It did not carbonate beyond a slight hiss when I open a bottle. I primed appropriately. My only thought is that for a few days, I placed the secondary carboy in cold water to drop the temp, which had jumped in my apartment. Perhaps I shocked the yeast? Well, in that same tub of cold water was my secondary of Belgian Tripel. I am wondering if I might encounter the same problem and whether or not I should add some dry yeast to the bottling bucket (started?). It's been in the secondary for about 6 weeks now. The stout was in the secondary a month. Any thoughts?

 

[rod]

i had a batch of scottish ale(around 8%abv) that would not carbonate beyond a slight hiss on opening.
after that i have always added 1/3 pack of rehydrated lavlin ec1118 yeast to my bottling bucket as it tolerates higher abv.
i have been told that this champagne yeast may ferment farther than the original yeast used for the beer and could cause bottle bombs.
so far(around 12 batches) no problems

 

[Toilet Rocker]

Thanks for the info. I wonder if standard dried yeast (ie, Nottingham) would work to carbonate...I don't want a heavily carbonated Tripel.

 

[rod]

as long as your abv isn't higher than nottingham can take(i think its around 8-10%) it will work fine. i use the champagne yeast because its good up to around 15-18%