Bottling a beer that has been conditioning probably too long

[izumidai]

I brewed a batch about 6 weeks ago, fermented it out at 68 and then crashed the temp to 50 after 2 weeks to prep for bottling. Long story short, I was side tracked and the beer as been sitting in the primary a total of 6 week (the last 4 at 50F). It tastes fine and I want to proceed with bottling it, but I am thinking that the yeast has all settled out or is beyond carbing at this point. How should I go about bottling this batch. Should I rouse (sp?) the yeast or just pitch a pack of dry into the bottling bucket? Is there a technique for making sure the new yeast is spread throughout the batch with the priming sugar so that all the bottles carb without introducing more oxygen through overstirring? Any ideas are welcomed.

Kevin

[Elbone]

Six weeks isn't long enough to drop all the yeast. There's still plenty in suspension.Prime and bottle, you'll be fine. Don't worry too much about a little O2 introduction- the yeast will scavenge it in the bottle. That's one of the advantages of bottle conditioning.