Questions on bottling a 4 year old Oud Bruin

[CplHunter]

I'm packing for a move. Under the basement stairs, I found a bucket of Oud Bruin that I brewed in March 2011. It was fermented with the Wyeast Roeselare Blend. There's about 4.5 gallons in the bucket.

I'll be using capped 0.5L Weihenstephan bottles, not corked champagne bottles.

Given its age, I am assuming adding yeast will be required to get this bottle conditioned. What would be my best bet here? Champagne yeast? Any advice on corn sugar quantity to add?

 

[youreanimpulse]

Before you bottle, how does it taste? That's a long time in a bucket... If it's good, champagne yeast would work well. Add more sugar than you'd normally do for a clean beer because of the time frame. Like if you were shooting for 3 vols, do the amount for 3.5.

 

[finsfan]

I'm packing for a move. Under the basement stairs, I found a bucket of Oud Bruin that I brewed in March 2011. It was fermented with the Wyeast Roeselare Blend. There's about 4.5 gallons in the bucket.

I'll be using capped 0.5L Weihenstephan bottles, not corked champagne bottles.

Given its age, I am assuming adding yeast will be required to get this bottle conditioned. What would be my best bet here? Champagne yeast? Any advice on corn sugar quantity to add?

Any update on this? Or how it tasted?

 

[j1n]

id be worried about oxidation.... was it sealed or was there an air lock?

also yeah add champagne yeast if you gonna bottle condition.

 

[CplHunter]

It tastes "good enough" to where I'm going to at least attempt to bottle it. I have to get some champagne yeast first, so I don't have a timeline as to when I'll get it done.

I did have an airlock on it, although it ran dry.

 

[Arrheinous]

I did have an airlock on it, although it ran dry.

What sort of pellicle is on the top? That should help prevent oxidation somewhat. Let us know how it tastes once it's carbed.

 

[CplHunter]

Any update on this? Or how it tasted?

Necroposting to update.

It would not carbonate. Too acidic is my best guess. I used Red Star Pasteur Champagne yeast.

I found a very interesting paper on this subject (after the fact), linked below:

Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae

To boot, it tasted bad. Reminded me of that time I tried to ferment some Welch's...