Re-yeasting an imperial stout

Yeast & Fermentation
1

I brewed an all grain imperial stout with an OG of 1.103 and an FG of 1.030 and an ABV of 10.73% (measured when moving to secondary) using Wyeast 1056 American Ale. (Max ABV of 11%)

4 weeks in the primary and 5 weeks in the secondary and I think I’m ready to bottle-- Do I need to re-yeast?

If so what should I use for such a high ABV? I’ve got a pack of Nottingham in the freezer.

Edited to add max ABV for 1056.

2

I think you’d be ok to NOT reyeast. But personally, I’d let a beer like that age longer in the secondary.