Almost time to bottle Buzzy Beer

Today I am making an attempt at reculturing the east from the Buzzy Beer. The goal of this is to repitch some active yeast into the Buzzy Beer about 3 days before bottling. Here is how I did it -

Boil 2 ounces Munton and Fison Extra light dry malt extract in 2 cups of water for 10 minutes. Cool to room temperature in a sanitized 1/2 gallon container. Then grab 1 "thief" amount of Buzzy Beer from the secondary and drop it into the container. Gently swirl to aerate and top with airlock.

We'll see how this works. I may end up just buying another bottle of the yeast and pitching that if my culture attempt doesn't work.