I'm getting mixed feedback on Bottling my barley wine. Some say you need more yeast at bottling time, some say you dont. I have heard just make a little slurry with a dry yeast. Do you really need it, How do I know? If I dont need it but add it anyway will it hurt anything? I have been really careful with sanitation everything is great so far, I would hate to make a mistake this far into it, especially when after about a year its best to drink.