long term conditioning

I had a profound thought today while my wife was telling me about her day.
What if I were to long term store my beer without priming?
Let me explain. I take it through its usual process, 10 days in primary and 20 in secondary as an example. Normally I would prime and bottle. What if instead, I just rack it into another vessel such as 1 gallon wine bottles without priming. At a later date, maybe 6-8 months down the road, I move the beer into bottles which I prime.
Questions:
Would I need to add yeast at time of priming?
Would the beer keep for those 6-8 months or longer without pressurizing?

Would I need to add yeast at time of priming?
Probably not
Would the beer keep for those 6-8 months or longer without pressurizing?
Probably

I leave beer in kegs for that long without carbonating.

just get kegs and stop messin around....

You just re-invented bulk conditioning. Many do it, mostly for bigger beers that benefit from time. As long as the beer is protected from oxygen and you have good sanitization you will be fine. You don't need to add yeast but expect priming to take longer then you are used to.

GT

if you drop it in a keg you can just gas it later.