Just found a brew in secondary fermentation in my basement that I had forgotten about. Been in there more than a year. Pour it out I assume. Anyone with any specific knowledge?
Why would you pour it out? Its been capped, and thus kept sanitary, right? Take a gravity reading and have a taste. It might taste awful, it might taste great. But take the plunge and try it first.
Well, it *was* in a brite tank, so at least it wasn't sitting on that initial yeast trub for a whole year. Does it look nasty, with stuff growing in it? What kind of beer? What type of temp was it sitting at?