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Old 02-10-2010, 02:49 PM   #1
jennieD
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I brewed a porter back in the summer...like 7 months ago. It was in the fermentation bucket in my basement for a few months, and now it's been sitting in a cool, dark corner of my new apartment for the last few months. Bottling is a timely venture, and I want to save this batch if possible but I'm not sure if I should even bother. I know 7 months is waaay long for the beer to be sitting on the yeast, butI don't think it smells funky or anything. Should I bother bottling?


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Old 02-10-2010, 02:51 PM   #2
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Does it smell like rotten meat in a 4 month old nappy? If not, bottle and see what happens.

If you don't hurl when you take a sniff, you'll be set. Seriously.


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Old 02-10-2010, 02:52 PM   #3
OHIOSTEVE
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sure you should...maybe use carb drops?
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Old 02-10-2010, 02:53 PM   #4
fineexampl
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Prepare to bottle it, smell it, taste it. If it seems okay, it probably is.

 
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Old 02-10-2010, 03:17 PM   #5
mkling
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You'll need to add some fresh yeast though. In all likelihood the yeasties you've got are dead.
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Old 02-10-2010, 03:28 PM   #6
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Yep, give it a wiff/taste. If it doesn't smell/taste bad itle be fine.
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Old 02-10-2010, 03:34 PM   #7
broadbill
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Quote:
Originally Posted by mkling View Post
You'll need to add some fresh yeast though. In all likelihood the yeasties you've got are dead.

Not dead...dormant. After 7 months, the majority of the yeast would have gone dormant and settled out so that carbonation may take longer than usual. (carbonation is generated by the yeast that remain suspended in the beer at bottling time and metabolizing the added priming sugar to produce CO2).

If the yeast are dead, then their cell membranes would be comprised and you would have autolysis and that rotten meat smell others mentioned. And if you've spent any time on this board, the common consensus it that autolysis is a myth.

 
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Old 02-10-2010, 04:31 PM   #8
jennieD
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I'm mostly worried about carbonation...does anyone else think I need to add more yeast to facilitate carbonation?
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Old 02-10-2010, 04:38 PM   #9
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after 7 months? probably a good idea. I doubt you'd get any bottle bombs because it's only going to eat the priming sugar - all the other sugar is gone.
If it were me, I'd sprinkle in a packet of dry yeast, stir gently, add my priming sugar and bottle. Worst case is a little extra sediment in the bottle.

And in 4-6 weeks, you need to taste and report back. If it's awesome, we may all need the recipe to your "7-Month Porter"

 
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Old 02-10-2010, 04:48 PM   #10
mmb
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Quote:
Originally Posted by jennieD View Post
I'm mostly worried about carbonation...does anyone else think I need to add more yeast to facilitate carbonation?
Not really. It will take some more time to carb up with the dormant yeast, but since it's 7m in the making, whats another two or three?


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