I have a 5 gal batch of IPA style beer, 1.082 OG to now about 1.02 after primary, that has been sitting in the secondary for about 5 months now. I was going to bottle around December but unexpected mandatory business trip came up. I'm sure the yeast are dead. I used White Labs' California yeast in the primary. About 200 billion cells. I was thinking of buying some more California and poring half in on bottling day so I can have yeast to prime. I don't want to over pitch and I don't want to under pitch. Help please!