Repitching yeast

Hey guys, has anyone repitched yeast to a big beer at bottling? If so, when do you do it and how much do you add? Thanks fellas!

Do you mean just reusing your yeast from a normal batch and pitching into new wort? If so,
I do that ALL the time. I rack into a keg and leave just a little beer in the fermentor and swirl it around to get all the yeast into suspension. I usually pour it into quart jars about 3/4 full and add some cooled sanitized water, shake it up, let it settle (1 hour or more) decant the liquid and leave the bottom 1/4" in the jar. I usually do this 2 or 3 times.
If you don't want to rinse the yeast you can just swirl up the bottom of the fermentor and pitch the ml needed according to the pitching rate calc on mrmalty.com.....

Yea it's something we're looking into as well, especially for lagers where we need twice as much yeast as an ale of the same og. It seems pretty easy, and people do it a few diff ways. Check out YouTube, some good vids