I have a Northy 12 Belgian Quad ready to bottle in a month. After looking at reviews there are brewers adding yeast with the priming sugar due to little or no carbonation on prior batches. They say due to the long three month secondary fermentation all the yeast was used up and thus the reason for lack of proper carbonation. Has anyone else experienced this issue? I was also told to give it more time to condition and if there is still no or little carbonation one can add yeast to individual bottles. This sounds like a nightmare to me and contamination issues. I am new to homebrewing with a year of experience and to date have not had any carbonation issues when bottling. Thanks for your help.