Originally Posted by tahoetavern
Thanks for the advice, any advice on a yeast strain for repitching?
At this point, the flavors and esters have been established. You really just want to put in something to restart fermentation. Something that can tolerate the alcohol level present and get the lower attenuation you need too. You can do the same yeast you originally pitched or something else like S05.
If you want to go liquid, I'd use white labs 001 or 090.