Found a bucket after 2 years

[shortrc]

Plan to keg it this weekend. That's if I wake up of course.

 

[FiddlersGreen87]

I think this is one of the things that makes homebrewing addictive and obsessive. This beer is practically impossible to replicate. There are so many unique characteristics that it warrants almost a "special event" to even open a bottle.

No matter what you do, when it's gone it's gone, and you'll never make it again. From your 2nd runnings to your fermentation conditions over the past 2 years. I can't believe it's not oxidized to unpalatable levels.

I think I'd bottle one or two bottles and send them to either a lab to get the true numbers of it, and/or enter it into the Misc. category of a competition just for the ****s and giggles.

Either way, enjoy it!

 

[Helly]

Post that recipe, man.

 

[edroberts]

Make sure you give that barleywine some time to condition once you keg it...

 

[amcclai7]

Amazing. That looked like an acetobacter infection. Does it have any sourness at all?

 

[jhoneycutt]

Anyone know where to get the little shot bottles for beer like they have with liqour? He could send us all a bottle right?

 

[shortrc]

Amazing. That looked like an acetobacter infection. Does it have any sourness at all?

No sourness at all. The ginger is very overpowering. I'm thinking of bottling this one instead of kegging. I tend to kick legs pretty quick and this one is kinda special.

 

[amcclai7]

No sourness at all. The ginger is very overpowering. I'm thinking of bottling this one instead of kegging. I tend to kick legs pretty quick and this one is kinda special.

Definitely bottle! You'll want to let a couple sit around for another year or two. Do some research, but you'll probably want to put some fresh yeast in the bottling bucket. I doubt there's much viability left in whatever yeast you originally used.

 

[GHBWNY]

For all the freaking out we do about infections and oxidation this just shows how resilient beer actually is.

Amen.

 

[Shooter]

Plan to keg it this weekend. That's if I wake up of course.

...and don't manage to forget about it in the meantime.

I shouldn't joke. We moved last summer and while cleaning out the closet in the man cave I found some small stocking stuffer gifts I'd purchased for my wife for Christmas three years ago and completely forgotten about.

 

[soccerguy83]

Ok, I racked it into a sample glass. See you on the other side brothers.

If this glass says Hardywood, I'm guessing you are in Richmond, I would gladly do a taste test for you!

 

[SnakeRidge]

Looks infected to me, but we all know that time heals all wounds. Give it a year or two for the yeast to clean up after themselves.

 

[Redcat]

His name was shortrc

 

[Kevin79]

His name was shortrc

He will be missed...

 

[Jim311]

Definitely time to rack to a secondary before you get any off flavors.

 

[Hello]

Definitely time to rack to a secondary before you get any off flavors.

LOL I agree.

 

[TrustyOlJohnson]

Its been 2 weeks since we've heard from him. Not good....

 

[Culinarytracker]

Subscribed. I gotta know how this turns out.
I am confused by weird feelings of jealousy.

 

[Shooter]

Its been 2 weeks since we've heard from him. Not good....

His profile indicates he or someone assuming his online identity was active two days ago.

 

[ChiefIlliniwek]

His profile indicates he or someone assuming his online identity was active two days ago.

Probably, all of the bacteria in that beer have had time to assimilate his body now, and they're now using his zombified corpse to access HBT. I wouldn't trust anything the OP says from now on...

 

[shortrc]

Alive a well. Thanks for the concern though! The beer has been carbing since Sunday night. I'll try the first carbed one this weekend!

 

[theQ]

Alive a well. Thanks for the concern though! The beer has been carbing since Sunday night. I'll try the first carbed one this weekend!

Glad to hear. What kind of yeast you used on this one ?

 

[shortrc]

Glad to hear. What kind of yeast you used on this one ?

Can't quite remember and I can't find my notes for this one. I know I just used some of the yeast starter I was using for the barleywine.

 

[edroberts]

I've heard of gypsy brewers... I'm kind of disappointed we don't get to find out what a zombie brewer is like. :cross:

Just kidding. Glad the infection hasn't taken over your body.

... or has it...

 

[djonesax]

I like posts like these because they remind us to relax when things dont go perfect and that the beer is hardier than we think. I left a 10 gallon batch in primary for 8 months once when I got busy with moving to a new house. One was a lager that I stored in the basement and the other was an ale that I had in a warmer part of the house. The lager was fine to drink but just wasn't right because of all the temperature changes. I ended up dumping it because I needed the keg for a new brew. The ale on the other hand tasted fine and we ended up drinking most of that.

 

[theQ]

... The ale on the other hand tasted fine and we ended up drinking most of that.

Interesting... no you didn't drink it all

 

[Barley_Bob]

Interesting... no you didn't drink it all

The rest walked away.

 

[djonesax]

Interesting... no you didn't drink it all

I only have 4 kegs and brew 10 gallon batches. I had three kegs including that one on tap, so I sacrificed it for fresh beer into two kegs. Got to get more kegs but damn they went from $35 to $80 in a few years.

 

[adiochiro3]

Great story and a good lesson.