Shawn, when you say "add a small amount of dry yeast", how much would you add for say a 5gal batch? 1/2pkg? 1/4pkg? 1 grain in each bottle? LOL
I fill all the bottles up, leave them uncapped and standing on the kitchen floor. I then sanitize the outside of a sachet of dry yeast, cut it open with sanitized scissors, and sprinkle the yeast towards the bottle in a "feeding-the-chickens" maneuver.
Ok, none of that is true. I don't do it in a scientific way, but 1/4-package for a 5 gallon batch would be more than enough. Sometimes I'm sure it's closer to 1/8.
And again, I'm not 100% sure it's necessary, but it can't hurt if done properly and sanitarily (if that's a word). I brewed a 9% Tripel once and didn't do it, and it was carbed after 2 weeks. I brewed a 9.7% DIPA once and DID do it, and it was carbed after 2 weeks. I definitely like to rely on it when bottle-priming lagers, or other beers that have been sitting for a long time, and/or at cool temps.