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?