So I have an oatmeal stout in the primary right now. Since it needs some extra conditioning time because of the roasted grains (per LHBS), I was planning on leaving in primary for 2 weeks, and then secondary for 3-4 weeks, and then bottle. Will this pose any problems with viable yeast available for the carbonation of the beer? I've heard mixed opinions about this, so just wondering? Thanks!
Primary 1: SN Celebration Ale Clone
Primary 2: Empty
Kegged: BCB Haus Pale Ale
Bottled: Guinness Clone, Watermelon wheat, Westvleteren 12 Clone, Cottage House Saison, Cream of Three Crops, BM Helles Belles, Punk'toberfest, Santa Baby Holiday Ale, Kaiser Alt
Up next: BCB Rye IPA, Coconut porter, Bluebird bitter clone