I had a Belgian Quad/Dark Ale aging in a carboy since Feb, and decided to bottle it. I used a pack a cuvee yeast (the blue pack) along with the corn sugar to make sure there was viable yeast to carbonate. I put the dry yeast in my bottling bucket, added my sugar syrup, and then racked on top of this.
When bottling I stirred it and could see the yeast suspended in the beer, but after bottling was done, there seemed to be quite a bit of yeast left in the bottom of the bucket. Should this still be ok? Not sure how much yeast needs to make it in the bottles to carbonate properly. I figure since it was at the bottom at least some should have made it through the spigot for each bottle.
I guess it is now a waiting game as it has only been a week. Will test it out in three weeks to see if anything is happening.