carb question

hey-

I brewed a barley wine last october. it has been sitting in the cellar in the secondary since last november. i am about to bottle it and am wondering if i should add some more yeast to make sure i get some carb in the bottles.

i keep thinking all the yeast might have sunk to the bottom...and there wont be enough of them to properly provide co2... but then i tell myself... there is millions of those suckers in the beer and some must remain in solution.

what do you guys think?

If it is a large gravity beer (1.080 or higher) and has been aging that long (well done!) I would pitch a fresh batch of yeast and you priming solution together into your bottling bucket, rack on top and make sure the whole thing is well mixed, then bottle. This way you will have carbonation and it won't take forever.