What is too long to keep in secondary before bottling?

[jcomiskey]

I have a batch in a secondary that I didn't have a chance to bottle prior to starting a new work assignment about 6 months ago. The airlock has been in place since putting it in the secondary. Any advice on if I should go ahead and bottle or dump and start fresh would be great!

 

[jeff13]

What kind of beer and ABV? Stronger beers last much longer. Id say smell then taste. If smells fine and doesn't taste skunky or rancid bottle with new yeast. You never know it may be good. I hate dumping until i'm sure they are bad.

 

[Calder]

If you kept the airlock filled, there should be no problem with it. Probably doesn't even fresh yeast, however I add yeast for anything over 6 months, jst to make sure.

 

[adamdillabo]

Looks fine? Smells fine ? Taste ok? Bottle it

 

[ScottG58]

Add a quarter pack of dry yeast to the bottling bucket. I bulk aged my last Russian Imperial Stout for about eight months. I am betting it will be fine.

 

[Gar]

You should be fine i've let some stouts lay in the secondary for a year. primed with sugar bottled and put away never had any that didn't carb in the bottle except a massive stout that was to much for the yeast it ended up in the sour/experiment jug. it may be a little slower at carbing tho

 

[jcomiskey]

it was a key lime hefe it that helps

 

[Gar]

How was it?