I just kegged the Apricot beer I put in the secondary nearly a year ago.
The back story is I decided to make an Apricot IPA about a year ago. I think I used White Labs Belgian Ale Yeast (WLP550). I think the recipe I started with was the Radical Brewing Belgian-American IPA. I added a *ton* of pureed apricot after the initial fermentation. I had a hard time transferring it off the fruit because of the couple pounds of pureed fruit and introduced a fair amount of air during the process..
I fermended for a week or two without fruit. After that, I moved the beer on to the fruit and fermented for another week or two. I cooked the fruit before mixing it with the beer to reduce the chance for contamination but I didn't cook it long enough to fully pasteurize it. After that, I moved it again, into the "secondary" (really the third) without the fruit and it spent the past year like that.
I did everything on my planned schedule except keg it. While it sat in my basement for a year, it ran out of liquid in the airlock maybe once or twice.
So fast forward to today, I kegged it. At the end of the kegging, I put the last little bit in a glass to taste it. It tastes like, well, like Apricot, tart and fruity. Almost like a Belgian sour. It seems carbonated even before kegging and adding the CO2. Carbonated enough that I can drink it and almost enjoy it.
I...um...like how it tastes...
Would you be worried?