Carbonation After Bulk Ageing

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AlaskaBrewing

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I have an ale that I am planning on bulk ageing in the carboy until the end of January 2008. I was going to put that into 12oz bottles after that, but was wondering if there would be enough yeast activity to convert the priming sugar after being aged for so long. I used a wlp099 for very heavy wort. Will I have to add more yeast before bottling?
 
for that length of time in secondary, I would re-pitch at bottling. The longest I've seen someone post on here was like 8 weeks, and you're looking at 3.5 months.
 
It would be a very good idea. If the ABV is under 12% Nottingham can deal with it, otherwise a dry champaign yeast would serve.
 

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