Yeast while bottling

[Aracer]

when I transfer the beer form primary fermentation to secondary, I left most (if not all) the yeast at the bottom of the fermentor. Now I need to bottling the beer and add the priming sugar. Do I need to add more yeast? If so, how can I calculate it?

Thank you

 

[kh54s10]

No, there is plenty of yeast still in the beer to bottle condition.

BTW, skip the secondary unless you have a good reason for doing one. It might make your beer very slightly more clear but you risk oxidation and contamination. Those risks far outweigh any benefit, IMO and many others.

 

[Jag75]

No need to add yeast . Did you do a secondary or do you mean bottling bucket? Most people dont use secondary anymore because it could cause issues and theres no reward unless your racking over oak chips ,fruit or conditioning for a long period of time.

 

[Jag75]

Kh54s10 beat me to it lol.

 

[ReaperOnefour]

No, don't add anymore yeast. There is still plenty of yeast left. I agree with kh54s10 as well.