Barleywine - Adding Yeast at Bottling

Brewed a Barleywine (9.5% ABV) back in early May. Transfered to secondary after fermentation finished and it's been there ever since. I'm planning on bottling it this week and i'm wondering how much yeast to add to make sure it's going to carbonate. It's been in secondary for about 3.5 months, now. Total volume is around 5 gallons in the carboy. Are there any techniques for adding the yeast? I was going to use dry yeast, probably Nottingham or US-05.

I've not made a beer that big yet, but even after that amount of time in the secondary, there should still be plenty of viable yeast in suspension that will carb that beer. I'd say skip the yeast at bottling unless you have filtered the beer, added gelatin or crash cooled it.

Note that it will probably take longer to carb, but it should be ok.