Too long in the fermenter to bottle?

Ingredients
1

I’m making an bourbon oaked oatmeal stout. I’m adding some coconut and cherry (Montmorency concentrate) today. I did a taste today and it seems really good. Rich flavor and the bourbon is there with just a hint of the oak.

I read a lot of articles about adding the oak and bourbon and many that I liked said to add it to the secondary and then let it age for a couple of months. It didn’t occur to me until today that I might not want to bottle after that long of a secondary fermentation. I’m having trouble finding the answer to that on the internet or in my books.

I do usually keg, but was hoping to bottle at least a few of these for gifts and to see how a longer conditioning in a bottle would turn out. Is it too late? Are my yeasts gonners?

2

There’s likely plenty of yeast left.  What was the OG of the beer?

3

What was the OG of the beer?

It’s a little high. 1.023

4

I personally like to add a little dry yeast when a beer is sitting around long in the secondary or if it is high gravity. I have had problems with it carbbing consistently – and consistency is the key here. Just rehydrate a quarter packet of dry yeast and mix it in.

5

No, the original gravity, not current gravity.

6

Oh heh. I should have looked it up to make sure I was answering the question. My OG was 1.07.

7

You’ll be fine; it takes a really long time for so much of the yeast to drop out that you’d have carbonation issues.

8

No need for more yeast, then, IMO.

9

Thanks all. I appreciate the answers so I can feel confident in my bottling.