Just the topic that's on my mind.... I just made a Belgian Quad for the first time. I figured after secondaring it down for a month, I'd try to put it in bottles. First question: do I need to leave it in the secondary for a longer time to allow more sugars to be used up so as not to create overcarbed bottles? Next question: I used Wyeast Belgian Abbey 1762, are you saying I need to add additional yeast for priming/carbonation? The original yeast is not sufficient?
You want to leave that beer in primary on the whole yeast cake until it is completly attenuated. This means when you have hit a stable gravity for at least 3 days. So no secondary, generally once you transfer to secondary you have removed so much yeast that it has a hard time finishing up any remaining sugar. If you make sure the gravity is stable you can add your priming sugar and be confident that it will not over carb. In terms of adding yeast at bottling it is not absoutley necesary but it is 'cheap insurance'. You might well have plenty of remaining yeast but is is very stressed by the high alcahol environment and half packet of dry yeast is pretty cheap so why chance it?