The tertiary fermentation bubbled away for a good 10 days at 65 F or so. I left it for another 10 days as the bubbles slowed to a minimum. I didn't take gravity readings to check what was going on.
Today I bottled that batch. As customary for me, I took a hydrometer reading AFTER I bottled. It was sky high (1.100 or more) and the beer was super sweet. I guess I got what I was after and then some.
What would you do at this point? I'm tempted to dump the bottles back into a carboy and pitch a pack of something; either Nottingham again or US-56, or both and some yeast nutrient for good measure.
The non-mapled half of the batch is pretty good.
1. Will doing this help me get more beer?
2. If not, will doing it help me enjoy the beer I do have more?
If the answer to both of these questions in "No" then don't do it.