So I just took my "oktoberfest" lager which I brewed/fermented back in ~April 2011 out of the fridge which has been ~30s.
I bulk fermented 6 gall from then till now, knowing about the possiblilty of the off horrible off flavours from dead and dying yeasties (mostly cause I was busy and lazy).
Tasted it....fantastic, to me there is no mistaking the taste of the wonderful german malts.
So I put 4oz of table sugar (disolved in water) in the bucket yest after stirring it up a bit.
Yeah....so I got lazy again and busy and never got to bottling it all.
So, after some deliberation, I decided to bottle today cause I'm going away soon.
We shall see if it carbonates or not.
1. Maybe the yeasties weren't activate due to higher temp to eat the table sugar and
2. May the table sugar takes a little long to ferment.
Anybody with any similar situation?
Anybody tried adding sesame to brew? I'm thinking of adding toasted sesame after fermentation.
1. Jus tincase you were ever wondering, if you get white labs live yeast, you can definitely use only half of the vial and the 5gal wort will ferment just fine. I have done this many times.