Reyeasting a Belgian worth it?

Quick question. Are there flavor benefits to reyeasting a Belgian, using a different yeast strain than it’s primary strain prior to bottling? I just brewed a Belgian Dark Strong and want to know if it’s worth the time and money to try on bottling day?

Thanks in advance.

With the small amount of sugar used for priming, a “regular” yeast will not add any character to the beer.

[quote=“Gopher Brewmeister”]Quick question. Are there flavor benefits to reyeasting a Belgian, using a different yeast strain than it’s primary strain prior to bottling? I just brewed a Belgian Dark Strong and want to know if it’s worth the time and money to try on bottling day?

Thanks in advance.[/quote]

You don’t need to reyeast unless the beer has been bulk aging a really long time.