To reduce chill haze in my beer I intend to use finings (polyclar) in the secondary. Would it be necessary to pitch a new yeast at bottling time?

I used Polyclar for some tannin reduction experiments and in my reading I'm sure it was stated in a few places that Polyclar is good at breaking the bond between tannins/phenols from the proteins to reduce chill haze but doesn't remove the yeast as much because of Polyclar and yeast both being negatively charged.

Thats true Angler but I would still be a little nervous about bottling after fining.

To be perfectly fair I have never used polyclar without using gelatin (to drop the yeast) at the same time.

Maybe it would be fine, I guess all you really need to do it to use the polyclar and when it's bottling time, it you can read the newspaper though your beer you should consider adding yeast at bottling time.


CLB

Maybe you could draw off a small sample and bottle it with carb tabs or a small amount of sugar. Keep it fairly warm and try to open after about a week to see if it carbed up. If it looks good, do the rest.

...Or, put the sample is a plastic bottle and put the lid on nice and tight. You could over-prime it by a good amount and then give it a squeeze everyday to see if pressure is building up. The only reason I would think that overpriming would be good is that it might show signs faster, allowing you to get to the rest of the batch sooner. As soon as there is obvious pressure, open the cap so that the bottle doesn't eventually blow.

...Or, you could possibly just put a sample in a small bottle with an airlock, to see if it makes positive pressure or bubbles. Only problem there is that you could possibly miss all the activity, or the activity might be slight enough to be questionable. Again, if you "primed" it heavily, that problem could also be mitiagted.