I have a robust porter that has been lagering in primary at 11C for two weeks now. I was going to bottle this weekend but was thinking of maybe adding some stuff to half of it: in my freezer I have a box with peeled fresh figs poached in honey that I would like to get rid of. Just to make really sure: if I add this to the lagered porter with the yeast cake, will there still be sufficient fermentation, in spite of the lagering? And more importantly, will the result be any good? And I mean really g o o d? I know the porter as such will be tasty, and I don't want to ruin it...