I am about to bottle a porter. It's been in secondary for probably 4 months. I pulled out a sample of it and added sucrose, then waited a few hours to see if there was any activity. Nothing. So, I'm going to add some fresh yeast at bottling time. So I sent my husband in to our LHBS to get the yeast. The proprietor says that we should add the yeast to the carboy and let it sit for a couple of days so we don't get bottle bombs. This seems boneheaded to me because it seems that it's not the amount of yeast that causes bombs, but the amount of priming sugar. Can't I just add the yeast to my cooled priming solution and pour the beer on top of it and maybe stir a little, then bottle as usual?