I brewed a 1.100 barleywine braggot in January. Pitched wlp090 and it stalled at 1.050. So I pitched a big active starter of white labs high gravity ale yeast in hopes of finishing the job. Nothing. So I pitched Brett B. in secondary in an attempt to rescue the beer. Well it worked! 8 months later, the gravity(1.016) has been stable for 2 months, it is brilliantly clear and tastes amazing! I'm assuming it's ready to bottle. Anything I should know about bottling a Brett beer? Also, I'd like to try brewing another with Brett. Can I repitch and if so can I repitch the same as with sacc or is there a different procedure? Thanks in advance, sour brewers!