I have a Belgian beer that started with regular Belgian yeast then I transferred to a bucket and added Wyeast 5526 Brettanomyces lambicus. It has aged for nine months. I want to re-ferment in a a bottle using fresh wort from a current batch. Should I pitch fresh neutral yeast (safale us-05 for instance) into the fresh wort and combine at high Krausen mix with the aged beer and bottle or simply add the fresh wort and bottle and let the bret take care of the carbonation.