Originally Posted by Denny's Evil Concoctions
You shouldn't need to repitch in order to bottle. There is always some yeast in suspension. It will likely take longer to carb however.
If you repitch for bottling, I would just go with a dry yeast.
how is that done properly? I was worried because saison yeast is very very slow and i have almost no sediment. My final gravity is 1.014 or so. I figure if i add dry yeast, something neutral like Nottingham or champagne it would attenuate differently than the yeasts i have used. Is that a wrong assumption?