12 month secondary - dry airlock :(

[Dekaden]

Ok, I have a confession to make. I brewed up a batch of all-grain Irish dry stout a little over a year ago. Ferment went great, racked to secondary after two weeks, for a couple months of aging at 65 degrees with a cardboard box over the carboy to keep light out. Things got stacked on the box and well... I kinda forgot about the beer until now. The airlock was dry, and has probably been dry for most of the year. I took a sample and mouth feel is pretty good with no off-flavors, although flavor is a little flat/thin/inconsequential. Still some light co2 in suspension as well. Not being sure what to expect from this, but I bottled it anyway with 1.9 vols co2.

Did I oxidize my beer? Worrying about it is obviously moot at this point, but has anyone else had a similar experience with a long age time and a dry airlock?

Edit: I didn't even consider yeast viability. Will I have issues with bottle carbing? ABV is about 4%

 

[RM-MN]

If your beer didn't have temperature changes to push CO2 out and then replace it with O2 when it cooled, there's a good chance that your beer still had the protective CO2 layer on top and will be fine. The question of the viability of the yeast is one to ponder. I would guess that you will find out in about a month.

 

[Hammy71]

The beer is most likely fine. Adding some fresh yeast to the bottling bucket would have been a good idea, but it's too late now. Give it some time and see what happens.

 

[Dekaden]

Thanks guys, guess I'll have to wait to see if it carbs up.

 

[fearwig]

Yow, let us know how it tastes. A year old session beer! Still worth bottling, though.