Yeah, I wasn't sure which way to go on it, but my line of thought was this:
I didn't add fresh yeast when I bottled my doppleock (about 8.5%) after 7weeks of lagering. That yeast is used to being in the cold environment and will stick around and stay alive rather than dormant. But that is a lager strain of yeast.
The dubbel used wyeast 1214 and white labs 500. True top cropper ale strains. I didn't figure they'd like it all that much after chewing through all the sugars and being at 34F for 5 weeks. Eh, I'll throw a half pack of yeast in just in case.
Then again, I didn't re-yeast after lagering my kolsch, but that's a bit different story as that yeast doesn't mind, and is used to the cold storage.
Next ale I put through an extended lager, I might try not re-yeasting.