Repitch a Brett Farmhouse Ale

[troglodytes]

I'll start by apologizing because I know the "Do I repitch at bottling" question has been asked many a time. However, I swear I've seen answers that range from "yes if its more than 2 months in secondary" to "you don't need to unless its a year old."

So, here's the facts. I brewed a 1.070 Belgian the beginning of Jan, I transferred to secondary with Brett B. at the end of Jan. FG was reached about a month and a half ago (1.002). I'm getting around to bottling it tonight and would love to NOT add more yeast but let the Brett do its job over the next month in bottles at about 70F. Is there a need to repitch yeast after 4 months in secondary or will there be plenty of Brett, if not Sacch, to get the job done?

Note: I do have a fresh 200ml slurry of WY3711 I could use if necessary, I just don't want to if I don't have to.

 

[secondbase]

If you want to drink them in a month, pitch fresh yeast. If you can wait several months, the brett will most likely carbonate the bottles, but it'll take longer to condition.