The short version - is it ever necessary to add additional yeast along with priming sugar when bottling an aged brett beer that is at about 0.98?
Longer version - This is an old ale brewed in February, brett added in April. Sample taken on July 4 was at 0.98. (it's at 10.4% ABV) It never formed a big pelicle, only in spots on the surface. My assumption is that the brett will be enough with the priming sugar, but I know that with a 'normal' beer this big and sitting this long, I would add additional yeast when bottling.
What do you all think? Thanks and Cheers!