What are the odds

[Izzie1701]

I forgot about a chocolate espresso stout in secondary. It has been sitting in the garage under air lock for 3 months in the secondary. Garage temps have always been around 5-10C. Havnt tasted it or anything. What do you think the odds of it tasting good still are. Carboy is covered in dust (exterior) and I have just been to lazy to stick a thief in it and try it.

 

[bigdaddybrew]

Some of the best stouts I have tried were bulk aged. 3 months isn't long at all especially at cool temps. Try it.

 

[meatcleaver]

I bet it's terrific.
may take awhile to carb up though, if you bottle

 

[bigdaddybrew]

I would add a bit of yeast if you bottle condition. A 1/4 tsp of highly flocculant dry yeast to the bottling bucket helps my beers to carb up quickly.

 

[Build]

Sounds like perfect timing and a great discovery.

 

[Horseshoot]

I'd not add yeast. "twill be fine.

Mike

 

[VikingBrewer]

I forgot about a chocolate espresso stout in secondary. It has been sitting in the garage under air lock for 3 months in the secondary. Garage temps have always been around 5-10C. Havnt tasted it or anything. What do you think the odds of it tasting good still are. Carboy is covered in dust (exterior) and I have just been to lazy to stick a thief in it and try it.

Just stumbled across this post. I see it’s from 2016. So what ever came about of this Stout? Was it bottled or kegged? Is it still bottled four years later?

Just wondering how it turned out.