Long fermentation time: repitch?

[HBT9y]

Have a bourbon porter in secondary (over Maker's Mark soaked oak cubes) approaching 6 months. Plan on bottling in March. Any need to repitch new yeast at time of bottling? If so, is it necessary to use same strain or could I use a dry pack of ale yeast without much adverse effect? Will there still be enough viable yeast in suspension to carbonate/bottle condition after 6 months? Thanks for suggestions.

 

[NordeastBrewer77]

i would repitch just to be safe after that length of time. you may be ok not repitching, but it won't hurt at all, better safe than sorry. any yeast will work, some use champagne yeast because of its alcohol tolerance, some guys use a high gravity ale strain. depending on the ABV, something like 05 would work too.