Added conditioning time after re-pitching?

Hey guys, I did a little searching but couldn't find anything specific to my question.

Anyway, I brewed a Strong Bitter with an OG of 1.056. Pitched a 1L starter of Wyeast 1968 near 67F. Lag time was about 36 hours, and even then I never once witnessed airlock activity, just a thin krausen. I didn't panic and just let the yeast do its thing and didn't take any readings till 3 weeks in. At that point, the reading was only down to 1.023, which was only 58% attenuation (Wyeast says it should attenuate 67-71%). The sample I took at that time smelled very estery, but not so much in the taste, which seemed to be fine and exhibit no off flavors. I roused the fermenter and took a reading a couple days later: still 1.023. Stuck fermentation.

I considered my options and went with the one that best suited my situation: bought a new Wyeast smack pack, activated it, and pitched 12 hrs later. Within 3 days the reading is 1.017 and much of that estery aroma is gone, though still noticeable. And with that, my question is: Do I need to treat the beer as if it were going through its initial fermentation and condition for a couple weeks on top of the time it has already spent in the primary (which is just over 4 weeks at this point), or can I bottle once I confirm fermentation is complete?

tl;dr: Had a stuck fermentation, pitched new yeast 4 weeks in, dropped the gravity to a desired level - can I bottle now or should I tack on additional conditioning time for the new yeast?

 

It tastes OK considering that the original yeast seemed to be stressed, producing that estery smell (my ferm never got above 70F, so it wasn't caused from high temps). Nice, firm bitterness with some fruity esters that I'm not crazy about. I'm wondering if there is anything to be gained from added conditioning. In other words: can the new yeast repair any damage/clean up things the original yeast did/did not, other than knocking it down a few points to a desirable FG?

 

Thanks guys. I'm gonna see what some extra time in the carboy will do for it. Ultimately, I'll probably re-brew this soon and make sure I pitch a big, healthy starter.