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rothgar · 10-22-2007, 04:43 AM

Hi folks,

I'm new to the group but not new to homebrew. However, I have a batch of dark beer that I was going to bottle tomorrow.

The catch: it's been in the second stage for two years!

Will this work? Can there still be love after so much time? Are there any support groups for this sort of thing that can offer suggestions?

-Eric

talleymonster · 10-22-2007, 04:50 AM

Well, I'm not sure if you have any viable yeast left to carbonate the beer. I might be wrong on that, I'm sure the others will be along shortly to confirm.

But if you were to keg it and force carbonate, well that's a whole different story. Providing that it stayed in a favorable conditions the whole time it could be really good.

What kind of dark beer is it? What is your ABV?

talleymonster · 10-22-2007, 04:50 AM

BTW rothgar, welcome to HBT!

***Yooper*** · 10-22-2007, 12:07 PM

Well, I'd taste it. If it tastes good, I'd bottle it!

I would rehydrate a quarter packet or so of dry yeast (maybe even a half a package) and add that to my bottling bucket along with the cooled priming solution and stir that well before racking the beer into it. It might give you a little more sediment in the bottle, but it would ensure carbonation.

**Orfy** · 10-22-2007, 12:17 PM

Sounds like it's ready to me.
I'm surprised the airlock didn't dry and beasties didn't get in.

Good luck.

**Lil' Sparky** · 10-22-2007, 01:38 PM

Definately taste it to see before you bother bottling it. I wouldn't be surprised if it doesn't taste good, though.

Now the important question... why in the hell did you leave a beer in the secondary for 2 years?!?! Readers want to know!

rothgar · 10-22-2007, 04:04 PM

It's a Honey Porter. The ABV should be about 6.06.

BTW, it tastes like heaven. Over the past two years I checked the airlock periodically and filled as needed. I live in San Francisco and the climate is fairly stable so it's almost always between 55 and 70 degrees in the daytime.

As for why it took so long to bottle?: I'm in a career move that has distracted me of late and I simply didn't get around to bottling. Go figure.

Now I'm trying to decide if I want to wait another day to rehydrate my beer. Since my brew-shop doesn't open until noon and I have to be at work at two, I won't be able to add yeast until tomorrow. I opened the second stage to taste and measure specific gravity so I may go ahead and bottle this morning and treat it as a grand experiment.

I'll keep everyone posted.

Brewing Clamper · 10-22-2007, 04:32 PM

Wow, and I though conditioning my porter for 2 months was tough!! What LHBS do you use in the city?

P.S. Welcome aboard!

iamjonsharp · 10-22-2007, 05:11 PM

I don't think it will be much of an experiment. After 2 years, the yeast should not be viable enough to carbonate the beer. I would wait another day (compared to 2 years...that's no time at all!) and add some yeast so you won't have flat beer.

rothgar · 10-22-2007, 05:17 PM

Quote:

Originally Posted by Brewing Clamper

Wow, and I thought conditioning my porter for 2 months was tough!! What LHBS do you use in the city?

I use San Francisco Brewcraft on Clement at 17th.

Oh, and I didn't condition it for two years intentionally.

The beer is already bottled and sitting patiently on my kitchen counter. We'll see how it all turns out.