Bottling the Toasted Rye Porter

The Toasted Rye Porter has been in secondary for 2 weeks after a 1 week stay in the hotel de primary fermenter. F.G. was about 1.017, a bit high and I believe I am going to attribute this to using Mutton's Ale Yeast (never again) to ferment. Bad idea I suppose, lesson learned. Regardless the brew had a nice flavor, good aroma and wonderful color, and with a 5.4 ABV, it won't be terrible, just a bit on the thick side. Regardless it is in the bottle, perhaps some bottle conditioning will do it some good? Enjoy the pretty pictures...