Bottle conditioning Cask beer

[Ted Briggs]

I'm going to try to bottle condition cask aged beers. In the past ive transfered to a BBT and carbed them.
I'm wondering if I should re-yeast them though. I assume there is no lively yeast left after months in a cask. Anyone have a ratios for sugar/yeast to co2 volumes? I expect to use dextrose or honey and dry US5 for yeast.

[Ted Briggs]

Anyone? Anyone? Beuler?

[panadero]

s-33 from fermentis says on the package to use 2.5 to 5grams/hl for bottle conditioning. 50 to 80g/hl is normal pitching rate. the us-05 has the same regular pitching rate, so I would go ahead and use the same ratio. I recall reading ten percent of normal pitch for bottle conditioning, maybe in 'brew like a monk' or one of the series from the BA.
hope this helps.
David