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Date: 08 Sep 2006 11:01:33
From: brewcat
Subject: Surely I can't bottle this?!?
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Well, I'm rather embarassed to post this but better to get some
educated opinions before potentially wasting this Saturday
afternoon....
Last November, what with the kiddies getting older, thinking I had
enough free time (and energy) to get back into brewing after a hiatus
of a few years, I did an extract batch of anchor steam beer. Ahh,
back at it again! The smells, the tastes, the intrigue, the
anticipation...the clean up. Rejuvenated by my efforts, I re-racked
within a couple of weeks, filled with expectation of the coming
bottling day when I would once again enjoy the fruits of my labor.
Well, (you know how this ends), it seems I didn't have as much time (or
energy!) as I thought. December and the holidays kept me busy, January
through March saw me working seven day weeks unexpectedly, April
through June filled with soccer and baseball games (and practices), and
now the summer months have somehow passed me by. As always at this
time of year my thoughts turn to brewing and the carboy at the bottom
of the stairs is calling my name....
Here are the partiklars: The brew was fermented using (I think)
Wyeast #2112. As I said, it was re-racked and has been sitting in a
dark room in a corner of my subterranean basement almost completely
undisturbed since last November. The temp probably has not vaccillated
more than 5 to 10 degrees during that time. I don't believe it has
ever been above 75 degrees with the average temp in the 60s. The brew
is completely clear with no film. I have not tasted it but I will
certainly do so before bottling.
Any opinions or past experiences welcome. Thanks!
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Date: 08 Sep 2006 11:41:29
From: cyberzl1@yahoo.com
Subject: Re: Surely I can't bottle this?!?
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>
> Here are the partiklars: The brew was fermented using (I think)
> Wyeast #2112. As I said, it was re-racked and has been sitting in a
> dark room in a corner of my subterranean basement almost completely
> undisturbed since last November. The temp probably has not vaccillated
> more than 5 to 10 degrees during that time. I don't believe it has
> ever been above 75 degrees with the average temp in the 60s. The brew
> is completely clear with no film. I have not tasted it but I will
> certainly do so before bottling.
>
> Any opinions or past experiences welcome. Thanks!
While I never left a beer that long in the carboy, I think you should
be fine. I did leave one once for about 3 months under similar
enirons. It turned out pretty good.
As long as it hasn't developed an infection(easy enough to determine),
there is no good reason not to bottle it.
As already mentioned, your yeast is most certainly totally dormant/dead
so a fresh pitch into the bottling bucket with some sugar for
carbonation will be necessary. Beyond that, it may be a very good
beer.
It should be VERY clear by now. :) Try not to disturb the sediment
while bottling.
RDWHAHB.
JW
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Date: 08 Sep 2006 11:21:43
From: brewcat
Subject: Re: Surely I can't bottle this?!?
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Thanks for the response. I did think about the yeast prior to
bottling. Though I regret to say that I haven't even thought to check
the airlock recently. Ugh! I certainly could have expended that much
effort.
I will do so tonight and maybe try a quick taste.
John 'Shaggy' Kolesar wrote:
> On 8 Sep 2006 11:01:33 -0700, <mwilliams1227@yahoo.com> wrote:
> > Well, I'm rather embarassed to post this but better to get some
> > educated opinions before potentially wasting this Saturday
> > afternoon....
>
> It could turn out to be a very good beer. Homebrew will certainly last
> that long, and even improve with age. IMO, the main question is whether
> it picked up an infection. You should be able to tell that with just
> a quick taste though. Otherwise, it's definitely worth bottling and may
> even turn out to be one of your better beers.
>
> I routinely leave meads in the carboy for 1-2 years before I bottle/keg
> them. Not quite the same as a beer, but the principle is similar. I've
> heard of people "finding" old kegs of homebrew that were up to 10 years
> old before, and they were still good to drink.
>
> I think the only thing I'd be worried about with a carboy sitting unattended
> for that long, is that the airlock has most likely dried out. That doesn't
> imply that you definitely have an infection, but it does raise the risk
> some.
>
> One other thing to think about with a beer being in the carboy for
> that long is having enough yeast for carbonation. You might want to add
> a packet of dry yeast to the fermenter to make sure you've got live yeast
> in the bottles. If you do this, I'd add the yeast now in order to give it
> a day to sit incase the fresh yeast kick starts any new fermentation
> activity.
>
>
> John.
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Date: 08 Sep 2006 18:10:08
From: John 'Shaggy' Kolesar
Subject: Re: Surely I can't bottle this?!?
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On 8 Sep 2006 11:01:33 -0700, <mwilliams1227@yahoo.com > wrote:
> Well, I'm rather embarassed to post this but better to get some
> educated opinions before potentially wasting this Saturday
> afternoon....
It could turn out to be a very good beer. Homebrew will certainly last
that long, and even improve with age. IMO, the main question is whether
it picked up an infection. You should be able to tell that with just
a quick taste though. Otherwise, it's definitely worth bottling and may
even turn out to be one of your better beers.
I routinely leave meads in the carboy for 1-2 years before I bottle/keg
them. Not quite the same as a beer, but the principle is similar. I've
heard of people "finding" old kegs of homebrew that were up to 10 years
old before, and they were still good to drink.
I think the only thing I'd be worried about with a carboy sitting unattended
for that long, is that the airlock has most likely dried out. That doesn't
imply that you definitely have an infection, but it does raise the risk
some.
One other thing to think about with a beer being in the carboy for
that long is having enough yeast for carbonation. You might want to add
a packet of dry yeast to the fermenter to make sure you've got live yeast
in the bottles. If you do this, I'd add the yeast now in order to give it
a day to sit incase the fresh yeast kick starts any new fermentation
activity.
John.
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Date: 10 Sep 2006 09:35:03
From: Jerry Z
Subject: Re: Surely I can't bottle this?!?
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The recommendation to add some fresh yeast is well-founded.
Although someone mentioned the risk of infection, if you used good
sanitation procedures and kept the airlock full, that is probably not
even an issue.
The problem you're most likely to encounter, having had that brew
sitting on the sediment for so long, is autolysis. Take a sample to
taste before you go to the trouble of bottling. If it has that harsh
autolysis bite, I wouldn't waste the time to bottle it, because it
won't get any better. OTOH, it may be fine. You'll never know until you
have a taste.
Good luck!
Jerry
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