Brewed my first barley wine the end of April 2012 (recipe derived from Old Foghorn and Alaskan's Pilot Series). OG: 1.113.
Racked to secondary (after about a month in primary) at FG: 1.026 (just under 12% ABV), dry hopped and held at 45 degrees for three months, and subsequently added wood (french oak spiral) where it's now been for another three months. When I racked to secondary, I saved a some of the (unwashed) yeast cake in 1/2 pint sanitized water bottles, which I intended to use with the priming sugar when bottling. I didn't wash this yeast because at that time I didn't know I should, but my wort was very clean (no trub). I've kept these pints of yeast at or just below 32 degrees.
I've heard more than a few stories of such strong beers never carbing in the bottles, so looking for some advice.
My nube thought was to use that saved yeast (now 6 months old) with priming sugar at bottling because it was accustomed to the high alcohol environment. Should I just go with this thought and add a few tablespoons of some of that saved yeast along with priming sugar for bottling?
Or should I kick off a small starter with that saved yeast and add that starter with sugars at bottling.... or just go with a few threads I read and rehydrate a half package of 05 (or Nottingham or ??) and add that with priming sugar?