So I've got an Imperial Stout that has been conditioning/aging for 6 months (the last month it's been sitting at 42 degrees or so) now, and I'm thinking I'll need to add a touch of yeast at this point at bottling. I think I've seen people mention a half pack of dry yeast should suffice, but my concern is that the yeast will lower the gravity too aggressively. Final gravity is 1.022, and I know the alcohol present will probably curb too much yeast activity, but just wanted some input.
P.S. - I also know that I could probably take sample and add a bit of sugar to see if there still are viable yeast, but I'd rather skip that step, if possible.