I’ve got NB’s Scottish Wee Heavy sitting in my Big Mouth about halfway through its 2 month secondary fermentation. Something I am growing concerned with is bottle conditioning. Is there any reason to think that my yeast will have grown so dormant or have died, that when I bottle with priming sugar, the yeast will not be able to do its thing while conditioning, and that I’ll end up with two cases of flat beer? If that is a concern, is there anything I can or should do to try to keep that from happening? I have never read that doing a yeast starter and throwing that in the beer at the same time as the priming sugar in the bottling bucket is a good idea, but is that a good idea? As always, thank you for the excellent advice!