My first Barleywine is about ready to be bottled. I used the WLB 037 yeast and it attenuated 88% from 1.100 to 1.012! I'm at about 11.69% ABV.
With this in mind, should I:
A) Rack and bottle as normal?
B) Rack, crash cool, and bottle as normal?
C) Rack, add some dry yeast and bottle?
D) Rack, crash cool, add some dry yeast and bottle?