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Old 01-18-2012, 02:37 PM   #11
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I'd bottle it, all you have to lose at this point is a few hours time.

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Old 01-18-2012, 02:39 PM   #12
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I beat it will be good beer. I agree with scottdrake, it's probably better now than it was at 2 months.

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wait....what do you mean all the beer is gone!
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Old 01-18-2012, 02:48 PM   #13
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HA! There is water in the airlock still. Perhaps because it is mostly sanitizer? Maybe that doesnt evap as quick as water?

In any case, I am going to bottle.

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Old 01-18-2012, 02:49 PM   #14
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The only real concern here is that it sat on the cake for so long. Even with a dry airlock, the likelihood of getting an infection is pretty low assuming the fermenter was left undisturbed the whole time. Bacteria cant fly up into the airlock all by themselves. As long as no fruit flies or anything got in there it's probably good. And an 8 month old chocolate stout sound fantastic! If it tastes good, it is good.

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Old 01-18-2012, 02:52 PM   #15
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You might want to add some fresh yeast at bottling time...But man, why would you even hesitate to bottle it?

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Old 01-18-2012, 03:14 PM   #16
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You may have just made the best stout ever. The thing I don't get is how you can turn your back on a primary full of the bubbly goodness! Im constantly running to the fermenter room to watch the bubbles and sniff the air lock.

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Old 01-18-2012, 03:29 PM   #17
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Mmmmmm! Re-yeast and bottle, I'd be willing to bet it's fantastic!

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Old 01-18-2012, 04:12 PM   #18
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+1 on bottling that up with some fresh yeast!

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