Priming after cold secondary

[Brownbeard]

My amber ale has been in secondary in the cellar for a week and a half at about 52-55 degrees. I am going to bottle this weekend and am concerned that the cold may have caused the yeast to settle too much and there will not be enough for carbonation. Am I worrying for nothing? Should I consider adding some more yeast? The OG was 1.047.

[Payson]

In my experience, it just takes longer to re "awaken" the yeast. It'll take a little longer to carbonate perhaps but should be fine.

[chris1kanobi]

It should be fine. :)

[bierboy]

A week and 1/2 is nowhere near long enough for all of the yeast to settle. You will be just fine.

[paul84043]

You're bound to rouse some of the yeast in the transfer process anyway, so I wouldn't stress at all...

My Barleywine sat for almost 3 months before bottling, and still carbonated acceptably well...