Lonek

Recipes 

I have a Belgian in the secondary and it will be there for a few more months. I heard someone saying on here that it's very possible that by the time I'm ready to bottle the yeast could be tuckered out and I may have to re-pitch yeast.

Should I do that a few days before bottling or the day of?

Should I use the same yeast I used before or another kind?

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In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

Catfish

Recipes 

You should be able to hit it with some yeast the day of bottling. You can use the same yeast, but you don't have to. I imagine you used a liquid Belgian strain so, unless you have some laying around, you'll need to buy a new pack/ vial to use the same yeast. If you don't want to spend the extra money you can bottle with a neutral dry yeast and it should have no off effects.

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鯰 a.k.a. なまず a.k.a. Catfish