More yeast for bottling aged abbey ale?

Getting ready to bottle an Abbey type ale I brewed in Sept. '09. It was fermented with safale 33, which I know isn't the best Belgian profile, but supposed to have some characteristics(and what I had). Since it has aged so long, should I add more of the 33. How much for 5 gal? While I'm at it, how much corn sugar? Any help is good as I have not bottled much and never anything this aged.

I would add more yeast after aging that long. Doesn't have to be the same strain though since fermentation is finished. You could use us-05 or any other neutral ale yeast. I would use about half a packet. I would boil the sugar with water, cool and add the yeast. Mix it, then rack the beer onto it. The amount of corn sugar depends on how carbed you want it. Heres a link with some good info on priming...

http://tastybrew.com/calculators/priming.html