So I brewed a Cream Ale back in early June. Sort of forgot about it until it got cold out again. I was looking to brew a new beer so I needed to open up my main carboy. I smelled it, it came off a bit yeasty but nothing sour or off-putting. I transferred to my secondary so I could wash out my main.
Is it even worth bottling?
How does it taste? Remember, there are no known pathogens that can survive in beer 
Only mostly true. E.Coli and salmonella have been found to be able survive up to 30 in “midstrength” beer when held at 39f.
Link to an abstract:
http://www.ncbi.nlm.nih.gov/pubmed/22004814Edit: Op, if it tastes good drink it. You’re outside the totally minute danger zone.
Only mostly true. E.Coli and salmonella have been found to be able survive up to 30 in “midstrength” beer when held at 39f.
Link to an abstract:
http://www.ncbi.nlm.nih.gov/pubmed/22004814Edit: Op, if it tastes good drink it. You’re outside the totally minute danger zone.[/quote]
Ha, I read that same abstract earlier. Seems like the OP is safe.
Bottle it and give it as xmas gifts… hahahaha…I know…I’m bad.
I think the old saying about “no know pathogens” is referring to a pathogen will make the beer unpleasant to drink. So you are not going to get sick/die because you won’t be able to drink it.
???
