My guess is no. But I am not your beer. Good luck and let us know how it works out. Cheers!
I ended up repitching a packet of rehydrated Nottingham into each fermenter. After a few days the gravity hadn't changed. I chose to just transfer the beer to the rye barrel as is and hope for the best, worst case being I throw in some Brett C and let it sit for a year. I just pulled a sample after five weeks to get an update on the gravity. I'm assuming due to the rousing of the yeast during the transfer, the gravity is now at 1.020 at 53 degrees
. Just needed a lot more time I guess. The whiskey flavor is also already quite noticeable. I'm surprised how much in fact as this is the third beer to go through it, the other two having aged in it already for a total of 14 months.
Thanks for all the advice guys. All's well that ends well.