I've had a homebrew sitting in my fermentor since around the beginning of November (about 3 months), I just haven't had time to bottle it. When I brewed the batch I used a couple of cans of pumpkin (100% pumpkin, no preservatives). I was just wonder if the beer is still safe to drink after sitting in the fermentor with pumpkin for the past thee months. Would the acidity/alcohol of the beer be enough to keep it sanitary/safe to drink, or should I write this batch off?
Long fermentation with pumpkin
- Thread starter eggnof
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