Does anyone re-pitch the same yeast they used to ferment into the beer before bottling? I have an IPA (somewhere between a normal IPA and a DIPA) that’s been sitting in the secondary for 3 weeks and I’m thinking about pitching more yeast before bottling just to be sure there’s viable yeast for carbonation.
Will adding a small amount of dry yeast affect the taste? Are there any other possible downsides? Is there any reason to use a different yeast than was used for fermentation?