I should be ashamed of myself, but I've got to ask.
I have a red ale that I brewed back in March and it has been in the secondary for 6 months. I have been lazy and haven't gotten around to bottling it.
Think it's bad? Probably hasn't been capped off all that great either. It's got an airlock on it, but the water has evaporated in it a few times. Guess there is only one way to find out if it's still good.
Someone told me that all the yeast is probably spent and I should probably add some more when I bottle it. If that's true, how do I know how much to add?
I have a red ale that I brewed back in March and it has been in the secondary for 6 months. I have been lazy and haven't gotten around to bottling it.
Think it's bad? Probably hasn't been capped off all that great either. It's got an airlock on it, but the water has evaporated in it a few times. Guess there is only one way to find out if it's still good.
Someone told me that all the yeast is probably spent and I should probably add some more when I bottle it. If that's true, how do I know how much to add?