I have a Belgian in the secondary and it will be there for a few more months. I heard someone saying on here that it's very possible that by the time I'm ready to bottle the yeast could be tuckered out and I may have to re-pitch yeast.
Should I do that a few days before bottling or the day of?
Should I use the same yeast I used before or another kind?
In the Primary:
In the Secondary: Belgian Witbier
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale
Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60