2 Years sounds wayyyyyyy too long.
If you are that detemined to try...why not prime a bottle or two, and wait another
week (provided it is still in a liquid form).
I doubt you will get past the smell test - but good luck!
Keg it & drink it! I brewed a stout and before I could even transfer it to secondary I got shipped out to Iraq. Came back a year later and had some more of those "life struggles." Finally got around to bottling the stout a year and a half after brewing it and not only did it carbonate just fine without adding additional yeast, it tasted pretty darn good too. If it smells good & tastes good, you're good to go.
Infected ale is obvious. It stinks, it's ropy, chunky, tastes like cardboard, dead skunks, etc. If it smells and tastes ok, do it. I have a barleywine that has been in the keg for 3 1/2 years, hasn't been below room temperature that entire period and is fine stuff.