thesinistral
Member
Hello, all. First post here.
Getting back into homebrewing and while rummaging through my storage unit I just found 12 1-liter swing top bottles full of homebrew leftover from my last homebrewing 'kick'.
These beers have been in a non-climate-controlled garage and storage unit for at least 8-10 years....
I opened one and it was still carbonated. In fact it spewed a bit. I poured a glass and it had a beautiful head and a nice dark caramel body. ( I think it was an amber bock?) I smelled it and smelled like beer, though my g/f said she smelled vinegar. There was nothing floating in it whatsoever. It looked perfect. I poured it out.
Of course, my instinct is to be proud of my handsome, well-carbonated, non-contaminated beer..... then pour it all out and clean my bottles for my next hop bomb. My concern is because of the years of temperature changes from 30ish up to 120 in summer... (I'm in DFW area)
Sooo....... should I drink a sip then wait for stomach pains..... or pour it out?
Getting back into homebrewing and while rummaging through my storage unit I just found 12 1-liter swing top bottles full of homebrew leftover from my last homebrewing 'kick'.
These beers have been in a non-climate-controlled garage and storage unit for at least 8-10 years....
I opened one and it was still carbonated. In fact it spewed a bit. I poured a glass and it had a beautiful head and a nice dark caramel body. ( I think it was an amber bock?) I smelled it and smelled like beer, though my g/f said she smelled vinegar. There was nothing floating in it whatsoever. It looked perfect. I poured it out.
Of course, my instinct is to be proud of my handsome, well-carbonated, non-contaminated beer..... then pour it all out and clean my bottles for my next hop bomb. My concern is because of the years of temperature changes from 30ish up to 120 in summer... (I'm in DFW area)
Sooo....... should I drink a sip then wait for stomach pains..... or pour it out?