Wyeast 3522 in secondary for 5 months

[mother_night]

I brewed a recipe based off a Chimay Red clone with the Wyeast 3522 Belgian Ardennes back in may. I left the country for a few months and now that I'm back I would like to try and bottle this. Will this still carb or should I repitch again before I do? Can I do that in my bottling bucket or should I do it a couple days beforehand? If it's beforehand do I need to add something for it to eat? Also, this had to be transported in a car for about an hour while I was gone, is there anything I should be worried about in regards to that?

Sorry for the flurry of questions and thanks for any help!

 

[greatschmaltez]

Haha, lots of questions... The answer is, just bottle per normal procedure of adding priming sugar. You should still have enough yeast in solution.

 

[mother_night]

Thanks!

 

[mountainman13]

How did this turn out? I'm facing almost the exact same situation.

 

[mother_night]

Unbelievably, it is still there. I totally forgot about it until this reply. Its been about 9 months now (should have done a lambic or something, damnit). I'll bottle it in the next week or two and give a follow up in 3-4 weeks. Nice avatar, btw.

 

[signpost]

How did it turn out? I'm planning on using this yeast and possibly doing some bulk aging (probably not 9 months, though). Just curious how well it carbed and how it ended up tasting.