due to some unfortunate circumstances i have been unable to bottle a beer I brewed 3 months ago - nor did i transfer it to secondary. thus it has been sitting on the yeast cake since brewed.
Is this beer still good? or should I just crack open the bucket and see how it smells/tastes?
That’s a long time! You’re going to have to crack it open and sample. If there is any yeast autolyzation there’ll be soapy, yeasty, or burnt rubber smell/flavor. It could be just fine but you’ll need to get moving on it.
thanks - it smells and tastes ok.
will there still be enough active yeast to bottle condition and carbonate the beer?
It should be fine. I’ve left beers on the cake for 5-6 months with no issue.
[quote=“kitzy09”].
will there still be enough active yeast to bottle condition and carbonate the beer?[/quote]
Maybe. Maybe not. There are many factors here. It might be best to add some fresh yeast just in case.
I’ve left a stout on the cake for 4+ months, bottled w/o adding any yeast, and it carbed up fine. It took 4-6 weeks to carb at 72*, so a little longer, but it was fine. :cheers:
