I brewed three and a half weeks ago and then I had a death in the family and had to run off to a funeral and I didn’t get back until yesterday, so was unable to bottle after the normal 10 days or so.
Two questions - and sorry if they have been answered elsewhere - didn’t see them in the FAQs:
How bad will the flavor have degraded from sitting in the primary and with dead yeast for so long? (It’s a fairly robust brew with an OG of 1.060)
Will there be enough yeast activity for bottle conditioning and how should I add yeast at bottling time if not (I have lots of dry yeast on hand).
Thanks so much.