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To old to bottle?

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withoutaclue

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got a batch of strong stoudt that I made about 6-8 months ago.....and totally forgot about.......................

Is this stuff worth bottling? I used Vodka instead of water in my airlock so it was sealed pretty good?

Any tips.............
 
as long as it was sealed and had no contamination issues, I expect that this stout will be absolutely STELLAR.

You have accidentally achieved what I can only wish to have the patience for. If I could control myself, my dark beers would sit in the secondary for 3 to 6 months before bottling.

-walker
 
we've got double post action going with this one in multiple catagories. (No real need for that on this site.)

Anyway, in the other post someone commented/asked if this was in a primary or secondary fermenter for this whole time. If it was in the primary, the yeast have probably started eating each other and there will be some strange flavors in there (butterscotch... not necessarily BAD, but...)

If it was in the secondary.... read my previous post. :D

also... you had vodka in the airlock for 6 to 8 months and it never evaporated?! I would have thought that even plain water (lower rate of evaporation) would have been gone from the airlock after 6 months!

-walker
 
Now that this thread is in one place, I agree Walker. The best thing to do would be to just taste it and find out. If it is in a secondary, it's probably great. I have a stout that's been in a secondary for three weeks, but it's getting bottled this weekend.
 
I am going to bottle a pumpkin amber that's been in the secondary for one month after sitting in the primary for 10 days. Will there still be enough yeast in suspension? Should I drag the syphon a bit to stir up some yeast or add a small amount of dried yeast to the bottling bucket? Can't believe I had the patience to wait this long for empties...couldn't imagine the 6-8 mo patience. :eek:
 
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