Long Secondary & Bottling

[BlindPidgeon]

Hello All

About 3 months ago I brewed up a batch of amber ale with a peach extract infusion. For a number of reasons I let it sit in the secondary container, remembering that many other folks had said that they'd done that with no ill effect. Then the idea came to me that these brewers are most likely kegging while I plan to bottle... Oh, oh. Kegging gets its Co2 from canned gas, but I need natural carbonation for my bottles.

Here's my question:
-Will there likely still be enough live yeast to allow carbonation?
Follow up question:
-Can I just bottle now as normal or do I need to add extra steps (like extra priming sugar or pitching new yeast)?

Thanks for the advice.

 

[RM-MN]

Yes there will still be enough to bottle condition, just add the normal amount of sugar.

 

[ob_1jr]

You will be fine. I let my raspberry wheat sit in the secondary for 5 months and it came out great and had good carbonation.

 

[BlindPidgeon]

Thanks guys. I'll bottle it tomorrow!