Due to some confusion at bottling time, I ended up leaving a Belgian Dubbel in the fermenter for FAR longer than it was supposed to be there and just realized my mistake. I think it's been more than 3 months sitting in the fermenter by now. If I bottle normally now, with normal quantities of priming sugar, will I get the normal carbonation? Or has the residual yeast that gives me magical carbonation all died by now?
My instinct is that if I try to bottle normally, it'll be flat. So I'm thinking I should add just a little yeast, maybe a quarter of a packet, leave it for a few days to make sure it isn't actively fermenting anymore, then bottle normally.
Thoughts? Am I on the right track here, or completely off base? Other ideas?