I plan on bottling a Bourbon Barrel Old Ale this weekend that has been sitting in secondary for about a year. My main worry is that the yeast has either settled out, or is dead. I conferred with the LHBS and they suggested that I 1) dump a yeast smack pack, 2) let it sit for 3 days, and then 3) bottle with normal priming malt.
Due to time constraints, I must add yeast and bottle on the same day (silly I know, having been a year). Therefore, my plan is to 1) add a whole packet of dry Nottingham yeast to warm water (boiled first), then 2) empty warm yeast and water mixture in bottom of bottling bucket, 3) rack onto this yeast solution, and then 4) add normal priming malt to bucket. Lastly I'll stir, in hopes of evenly distributing the yeast.
This may sound similar to the recommendations above, but I'm wondering if others have had success with these methods. Thoughts? Concerns?
I hope to post again in several weeks with good news.