Ooooo, okay this may cause some debate.
But I've left beer on the yeast cake for about 6 months without this "autolysis" off-flavor everybody talks about. I call shenanigans.
Also, a 2-3 month primary won't slow carbing too much. Even when your beer in crystal clear there is still a ton of yeast in suspension.
If anybody is having a problem with carbing, hold your concerns until the bottles have been sitting at 70*F for at least four weeks. It's usually three weeks as the standard minimum time but this is a higher OG beer so it most likely will take longer than a normal beer to condition.