To add yeast at bottling or not. . .

[jnuts]

I have a Baltic porter in the secondary right now conditioning with raisins. It has been in there for about 2 weeks now, I figured I'd give it at least another 2 weeks before bottling. During active fermentation the fermenter was under a lot of pressure and yeast was very happy. So much so that it nearly blew the airlock off before I got the chance to put a blowoff tube on it. A lot of the krausen moved quickly through the tube into my sanitized water.
Now im thinking that I may have lost a lot of yeast during this event. Whatever yeast is left may be too exhausted for bottling is higher in alcohol too, 9.5%. Should I add a little yeast to the bottling bucket before bottling? I used nottingham yeast by the way and also made a yeast starter before fermentation to hydrate and get excited.
Anyone have any suggestions ? Should I add yeast or will it be okay?

 

[shanecb]

Sounds to me like it will be perfectly alright. I'm sure there's still plenty of yeast in there, and while 9.5% is high I don't think it will be too high to allow bottle conditioning. I've bottled similar and higher beers without added yeast.

 

[flars]

You will have the yeast to carbonate your bottles. Expect the carbonation to take 4 to 6 weeks with a high gravity brew. Store the bottles at 70° to 75° for the conditioning.
Don't rush the process. This conditioning time will improve the beer.

 

[jnuts]

Thank you guys for your help. Im bottling in a week so. Will keep the carbonation thing in mind

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[Bamsdealer]

Notty should be fine. A little champagne yeast never hurts if you're unsure. It's saved a few of my brews and costs a buck