[speed]

I made a beer a couple months ago that had me add sugar to the secondary.it didn't seem to reactivate, not much krausen. I went ahead and carb'd it. Now it tastes real sweet. Now here is my conundrum, I want to add yeast to try to dry it out but since it's carb'd I can decarb it and add yeast but, since there is no o2 in it the yeast won't be happy. I don't want to o2 it because of oxidizing it, what shall I do?

[denny]

O2 is only needed for yeast growth.  If you pitch enough yeast, you don't need growth.  Use a qt. of slurry from a brewpub, or krausen it with some actively fermenting wort.

[speed]

Thanks Denny knew I could count on you.

[euge]

How much sugar did you add? Style of beer? Stats? I'm always leery of trying to "fix" beers. Salvaging is just that. Less than optimal obviously but I suspect you won't be happy. I hope I'm wrong tho.

[ynotbrusum]

I agree with Denny - you need to ferment those sugars.  So add yeast.  That may require a fair amount of lagering to clear that beer up, but it is the way to go.