Have a NB bourbon barrel porter that seems to be stuck. Originally sat 3 weeks in primary then transferred to secondary with bourbon and oak(should have transferred to secondary without oak and bourbon for a few weeks, but too late now). At that point it was stuck at 1.03. sat for two weeks with no movement then suddenly a new krausen formed and it fermented again for 2-3 days. It is now still again and the gravity is sitting at 1.024. I would normally let it sit,but from the gravity samples it is getting mighty oaky. Do I go ahead and bottle now with high final gravity or give it more time and risk over oaking.