Pitch new yeast?

You don't need to pitch new yeast. It may take a little longer to carbonate, but the sediment in the bottles will be minimal. The only time it seems to be recommended to add fresh yeast is in the case of a several month long lagering period. Al Korzonas, however, in his Homebrewing Vol. 1, observed that he had left brew in secondary for a year without adding yeast, and the carbonation took hold regardless.

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In my favorite recipe book "Beer Captured" most of the recipes contain the following statement: "Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling." So I don't see why it wouldn't hurt.

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