Charlottesville Area Masters of Real Ale

I have a batch of Oud Bruin that has been aging for about 16 months now(primary with WY3522, secondary and souring with WY3763). The pelicle dropped recently and the flavor and aroma are right where I want them to be. My question is whether I should pitch fresh yeast before priming and bottling and if so what would be the best choice?

Thanks
Carl

I used to re-pitch yeast at bottling for high gravity beers and sours. I still do for high-gravity, but I find that I don't need to with sours. So, for me, I'd say "no".

Having said that, would you rather be safe than sorry? Maybe. Having flat bottles sucks. Will it hurt? No.

And, back when I re-pitched, I liked to use the Safale-33. Just because it compacted at the bottom of the bottles so well.