It wasn’t a high gravity beer (1.058); I’m not particularly concerned about it.
Worse case scenario, I put it in the kegerator and have a couple of pints as is. I can always hook it up to the gas and force carb it the rest of the way.
What is it about the lag in pressure build up that would cause an issue in the low oxygen context - potential oxygen pickup during transfer that the yeast would take up more quickly if the beer was still actively fermenting?
I use the same fermentors that you do, what is your method for taking gravity samples during fermentation without sucking air in through the lock?