Beer in carboy for a year...

Just bottled 2 x 5g carboys which lay forgotten in a dark corner of my basement for almost exactly a year. Think it will turn out ok?

I pitched 1/3 packet of new yeast into my bottling bucket both times.

As an experiment I took some wort which had been in my fridge (also for a year) and put one of the carboys cakes into it. Yeast had a slow start (~18 hours, the wort was fridge temp though) but it seems to be fermenting just fine.

Am I making an error in thinking I can reuse this yeast with no problems?

Just curious, what kind of beer was it?

One is a corn lager, the other a red vanilla cream ale. The yeast is from the cream ale, it was originally Irish Ale Wyeast. I pitched some S-23 on the lager and US-05 on the ale during bottling.

This why I love this hobby. If I forget or get too busy it'll be fine. Let us know how it turns out. The longest I braved so far is 5 months on a german alt.

I can't wait until I am brewing so much beer that I FORGET about 10 gallons!!!!

Jason_Merritt said:

I can't wait until I am brewing so much beer that I FORGET about 10 gallons!!!!

Click to expand...

You got that right !!!

Well the samples I took while bottling had strong alcohol flavors, a quick search shows this can happen from letting yeast sit on trub for extended periods, so it's no shock. I am hoping once its carbonated and cold, it will blend alittle more.

P.S. There is yet one more full 5 gallon carboy of stout waiting for bottling going on 12 months... so 15 gallons of forgotten brew.

This is glorious and sad at the same time.