CO2 is heavier than oxygen, so it MAY have had a blanket of CO2 guarding against the O2.
But 7 months is a long time and tasting it seems like a good idea.
But as for the yeast, I think there should be SOME yeast still around, but I would re-pitch the yeast.
How do you forget about a keg of beer for 7 months? If it were in the fermentor I could understand. But once my beer reaches the keg I can not forget about it.
Damn underage beer is always taunting me. "Come here Joe you know you want to have a good time. We may be a little too young for you but you know you want to tap that. Come on, please. I feel great going down and no one has to know about it"
I probably will not be around much anymore. I had to close my restaurant and get a real job so i do not have the time to hang out online all day.
Check out my videos on my profile or at:
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