Adding Fresh Yeast for Bottling Conditioning

Apparently I need to add yeast to my Belgian Golden Strong before bottling, as it's 9% ABV and has had an extended secondary fermentation period. Basically the yeast is almost dead, and not up to the task of carbonating the beer to the required level.

So I need to add fresh yeast before bottling.  I have no idea how to do this.  I had a poke around the internet, and this was all I could find:

• On the Yeast: Guide to Bottle Conditioning
• How do you pitch additional yeast for bottling?
• When is it necessary to pitch fresh yeast for bottle conditioning?

I also found these resources, but they were more about bottling and ageing in general.

• Advanced Bottle Conditioning (PDF)
• Bottle-ageing beers: the don’ts and do’s