[phunhog]

So I am getting around to bottling a SMaSH barleywine (MO/EKG) that has been bulk aging in a keg for 3 months. My plan was to add the sugar to the keg, swirl to mix under CO2, and immediately bottle via a picnic tap/racking cane. It finished at right around 9% ABV. I just don't know if the yeast(WL 007) are up to carbing it after sitting around for 3 months. I was thinking about adding some WL 001 to the keg to help carbonation. Any thoughts on if I should add more yeast and what amount?

[tygo]

I would add more yeast at bottling due to the high abv and relatively long conditioning period.  I usually just use S-05 since I usually have a few packets lying around.  Half a pack will do it.  For liquid yeast just add an equivalent number of cells.  I think I've seem 1B cells per liter quoted before as a guideline.