Why wouldn't there be enough yeast to bottle condition? I bulk aged a RIS for 4 months and then bottled, and it actually over carbed a little bit. Just make sure when transferring to your bottling bucket that you transfer a little bit of yeast and get it back into suspension before bottling.
Fermenting, aging, kegged, bottled, drinking, etc... Who's got time to keep their sig updated?
The answer to all is: something (hopefully good).
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