question about priming with sugar or gyle

[perfection]

When priming with sugar or dry malt extract or gyle (speise) is yeast added-in with it or does one always rely on the tired yeast already present?

Is this technique only used for bottle conditioning or is it practiced in commercial breweries to referment beer in bulk (like krausening), capture the carbonation (in a pressurized tank), followed by filtration and bottling (instead of force carbonation)?

Thanks

 

[McMullan]

Rely on residual viable yeast cells generally, but sometimes, e.g., due to extended periods of time or in high gravity beers, yeast are added to condition the beer. There are strains used specifically for conditioning beer too. Priming with fermentables (bulk conditioning) is a great alternative to force carbonating. I add priming fermentables to a pressure rated vessel, corny, Sankey, cask, kegmenter, etc., then the beer gets transferred. I prefer it, tbh. It just seems to produce better quality carbonation with tiny champagne bubbles and the CO2 is 100% free of industrial contaminants.