Sat Feb 18, 2012 1:44 pm
If you plan on aging it for 6 mos before bottling, then I would probably add some fresh dried rehydrated champagne yeast to ensure proper bottle conditioning. I say champagne yeast b/c it is cheap ($1) and works well in an acidic environment (think bam biere). I prefer lalvin EC-1118 b/c its neutral and it comes in 5 gram packets. If you only age the beer for a short while, like several weeks in the carboy, then you would most likely not need to add any additional yeast for priming.
If you don't add any yeast the brett (which is quite strong in JP beers) will eventually carb up the beer but it might take longer than wanted (a couple mos sometimes). The fresh yeast is just an assurance for finishing your beer in a timely manner after you spent all that hard earned time creating it.
"A bad man is a good man's job, while a good man is a bad man's teacher."