Bottling after bulk aging

[GlobularDuck]

I've not done much bulk aging, mainly with mead which I bottled still. I have a big Belgian, about 9%, that I was going to rack to a secondary and bulk age. My question comes to bottling time, after being off the cake for so long, will there be enough yeast left in the beer to carbonate the bottles or will I need to add more yeast?

 

[BrewnWKopperKat]

Welcome to HomebrewTalk.

 

[BrewnWKopperKat]

will there be enough yeast left in the beer to carbonate the bottles or will I need to add more yeast?

For my batches (barley wines) that are above OG 90, I add a bottle conditioning yeast (e.g. CBC-1) at bottling time.

eta: Adding the yeast could be considered "cheap insurance" - I know that there is sufficient yeast for carbonation.