It’s finally time to bottle a Belgian Tripel that I’ve had bulk aging in a 5-gallon carboy for about 10 weeks. This is my first big beer and it came out 9.7% ABV. I’ve read mixed reviews on whether or not I need to reyeast. Seeing that Tripels are characteristically highly carbonated beers, I don’t want to take any chances and would prefer to reyeast to be safe. My questions are:
Which yeast should I use? Any, or the same strain that I fermented with (Wyeast 3522)?
How much yeast should I add? Is there a way to measure?
Should I siphon on top of the yeast, like I do with my priming sugar?
I appreciate any advice!