Belgian Triple

I will be bottling Nb Belgian Triple next weekend. It was in the primary for 3 weeks and the secondary for a month. I used a 1.5 l starter. Should I add champagne yeast at bottling or will there be enough yeast left to do the job?. This is my first triple and I don’t want to mess it up. I am planning on bottle conditioning for at least a month. Thanks in advance for your assistance.

Don’t worry. You will have sufficient yeast for carbonation. I had my Tripel in the secondary two months and the bottles were well carbonated. Actually over carbonated. I used to much corn sugar for priming.