Little bit of a story... but it seems pertinent.
My first batch ever was a NB Irish Red extract kit with Danstar Nottingham. Was 2 points below on the OG. Fermented along at about 72 for a week, until a house fire knocked out power for six weeks. Unable to cool the primary, it sat near 80 for the next few more weeks, fermenting vigorously, until the krausen fell and all activity stopped very abruptly at about 3 weeks.
Bottled at 3.5 or 4 weeks, skipping secondary. Snatched a taste right before and it had the cheap vodka twang I expected it would. Capped everything up, came back in two weeks. Cracked one open and realized I'd forgotten to prime.
Wrote the batch off and set it aside to be dumped.
Was just rooting out in my wood shed looking for a container to store my empties and saw my cooler. Opened it up to find easily a case of the red.
It's been subjected to temperatures between 30F and 95F and sitting out there for 6 months.
Cracked one open just now in an attempt to learn what rotten beer tastes and looks like. And then to my surprise, I find it's not bad.
It's actually a pretty decent red. Very reminiscent of Rock Bottom's Raccoon Red. Not as clear, but not very cloudy either.
I took a reading for FG and came out at 1.080. Exactly where it should be.
I suddenly want to try to save this batch. What can I do to try to bring it back from the dead? I'd imagine the yeast has
to be dead by now, so I don't think it's going to be as easy as open, pop in a carb tab, and cap back up.