Need to rouse yeast before bottling aged sour?

[Pickngrin]

Last night I finally bottled the Belgian sour that I brewed in May 2010 (yes, I actually restrained myself for that long). I don't do much bottling these days, but I didn't want to keg this one. Anyhow, I am wondering after the fact, given that the beer sat in the fermenter for 15 months, was I supposed to rouse the yeast before bottling? (I didn't). Could there still have been enough yeast in suspension for bottle conditioning?

Thanks

PnG

 

[Pickngrin]

Just wanted to update the thread in case anyone is interested. I cracked open a bottle today to satisfy my curiosity about whether this was going to carbonate, and the bottle had some carbonation but also some residual sweetness, I believe from the priming sugar. I suppose that I unintentionally roused some yeast sediment when I siphoned from the primary to the bottling bucket. I'll let them age for a few weeks.
This just underscores the wisdom of RDWHAH.