I have a Barleywine that I brewed in November '11. I transferred it to secondary in January and added Champagne yeast(per the instructions on Midwest Supplies' Bigfoot Barleywine kit). When I moved it I also put it on 1.5 ounces of Oak Cubes. I am ready to bottle it now hoping so that it will be ready in November.
My question is: Do I need to pitch more Champagne Yeast at Bottling(OG: 1.095, FG: 1.020 approx. 10% ABVl) or will there be enough viable yeast left in suspension after 8 months of batch aging to bottle carb this beer? If I do ad more yeast, would I just rehydrate an entire pack and add it to the bottle bucket?
Thanks for your time and expertise!