A little background on the brew: For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips instead of an oak spiral. The brew store was out of the yeast the recipe called for, and I didn't want to bother ordering an oak spiral as they're sort of expensive.
I transferred from primary to secondary two weeks ago. I added the oak chips, bourbon and cacao nibs to the carboy and siphoned the beer from my primary into the carboy. I was pretty careful and got little of the yeast cake at the bottom of the primary bucket. When I made the transfer from primary to secondary there was very little yeast floating on top.
Two weeks later there is a healthy looking yeast cake at the bottom of the carboy, but it looks like there is still active fermentation. There is a yeast cake floating at the top of the beer. Thus far all fermentation has been done at a cellar temp of about 62 degrees.
On to the question: Is it safe to bottle yet? Or would the yeast be too active and I'd risk exploding bottles?