Repitch before bottling?

[MannyEdwards]

I have a Belgian Blonde, OG 1.065, 3522 Ardennes yeast. Primary was 3 weeks, then rack, cold crash, gel, and cold condition at 35 for 10 days. When I bottle, should I repitch a small amount of 3522?

 

[BlueHouseBrewhaus]

You don't need to repitch. There should be plenty of healthy, but sleepy, yeast. You can bottle and keep it around 70-ish to condition. It may take a little longer for the yeast to wake up and carb. If you don't want to wait, you can pitch a 1/3 pack of dry yeast into the bottling bucket. I keep some US-05 in the fridge for just such an occasion. You don't need to repitch with the original yeast since the flavor profile is already established. Any conditioning yeast won't affect the flavor.

 

[MannyEdwards]

Great info, thanks.