A friend of mine gave me his "starter kit" that he had in a storage area in Texas, which get's really hot. It had been in storage for over 2 years, so he wasn't sure if it was still useable. The hardware was of course fine(or at least I thought it was), but the hops looked like they didn't do too well, and the 1lb bag of Crystal looked kind of aged. The Malt Extract (2 cans of Coopers Amber) should have been fine, and the yeast...well...who knows, it was Coopers dry yeast in 7g packets. Anyway, I brewed up the batch, and it came out terrible. The thermometer was off by about 30 degrees, and I ended up steeping the grains over 180 degrees for 30 minutes (first yikes), I went ahead and used the hops that looked like they had survived (Hallertau and Fuggles), the Goldings and Cascade had turned to dust. I poured the hot wort over ice to cool it to pitch the yeast, and cooled it too much, probably to 60 degrees, bad thermometer again (second yikes) and pitched the old yeast. The OG was 1.074 which seemed way high, after 48 hours with no activity, I got scared and added a fresh pack of dry yeast to get it going, which it did for about 12 hours...then nothing. I put it in a secondary after 4 days and it had plenty of sediment in the bottom. I waited 10 looong days, and it got down to 1.020 and stopped. I read a post that said if you have a stuck fermentation and the gravity is 1.020, just live with it and bottle it and hope for the best...which I did (third yikes). The beer is not drinkable...I tasted it after a week and it tastes just as it did going in to the bottles, it has little to no head. I am guessing the combination of low temp and deadish yeast stuck the fermentation, and the high temp steeped grain has pretty much killed the taste. If I could turn back the clock, I would have added more yeast instead of bottling and tried one more time to ferment the last of the sugars, maybe then it would have produced some CO2 in the bottles. So what can be done? A non-homebrewing friend asked why I didn't just pour the bottles back in to the fermentor and "yeast it" again. Is that even possible? can it be saved? Or does this one need to go down the drain. Thanks in advance for advice.