Originally Posted by Brewenstein
He bought it a year ago, but brewed it a couple of months ago. So I would say no worries.
Sent from my iPhone using Home Brew
Ah yes, my bad. I misread the OP's post.
I brewed an American Stout one time that sat on the yeast for about 4-5 months I think. Scored a 43.5 at a big local competition.
I have a feeling that certain beer styles, roasty, or maybe hoppy or both, tend to cover up a low amount of off-flavors from extended primary.
I'm curious to see how this one turns out.