Adding Yeast to Carbonate??

[nelsongg]

I brewed a Belgian Tripel from Midwest HBS back in April. It has been in secondary for about 7 months. I'm ready to bottle but am concerned that there won't be any active yeast to carbonate it in the bottle.
What are my options?

Thanks,
Greg

 

[cheezydemon3]

add dry yeast to your priming sugar (after cooled).

Rack and bottle!

 

[malkore]

at 7 months you're right to worry about residual yeast and carbonation. some guys here get barleywine to carb fine after 6 months in secondary without repitching.

Other people have issues though.

I'd re-pitch the same strain of yeast if you do choose to repitch.