3 month secondary - Is my batch bad??

[Schiben]

I pitched my latest batch into the secondary fermentor about 3 months ago. I ended up moving right after I pitched and I haven't had the time and haven't been set up to do anything with it until now. It was stored in a glass carboy, inside a dark room, at about 68 degrees, with liquid in the air-gap the whole time.

I'm really hoping it's worth bottling and plan on trying it. But, should I do anything extra or different since it's been in the secondary fermentor for so long?

 

[Schiben]

For reference, this is the beer that was being referred to as "Yeti's Taint" about 3 months ago here.

 

[Kent88]

As long as it still looks healthy, and when you taste it it seems fine, go ahead and bottle.

The only thing I might consider is adding some new yeast to carbonate the beer. Three months without a new source of food can make yeast go dormant. OTOH, three months under a low to moderate strength beer should leave enough yeast ready to come out of dormancy to tackle the job, probably just a little sluggishly.

 

[Schiben]

Thanks! I'll probably add some yeast just to make sure.

 

[HB2 HughBHomeBrew]

The only problem is it will probably be more delicious than expected! I'm always impatient when it comes to tasting and drinking new batches and time always seems to benefit homebrew.