I'm glad I found a thread that wasn't dead on this subject. I just bottled a pale ale that I brewed the weekend before the Kentucky derby (55-60 days). It tasted fine, and I'm pretty confident in the yeast metabolizing the priming sugar (which I boiled in water).
My real question is: I brewed something (I think it was a British amber or something) for one of my good friends bachelor party. He got married in August of LAST YEAR. So I'm looking at a solid 11 months that this thing is in the primary. Assuming when I open it, it doesn't taste like the devil's b-hole, I'm assuming I should use a little yeast to this mix? 1/4 packet of dry? Nothing like an awesome 1 year anniversary present for him.