shannonc3 Posted September 18, 2012 Share Posted September 18, 2012 Hey guys, Been really busy with work lately, and I've had some cerverza sitting in primary ferment for about 3 months now. Temperature has been stable, as as far as I can tell no contamination has taken place (fingers crossed). My question is, is it still safe to bottle and brew (assuming the gravity is on point or close to)? [pouty] Link to comment Share on other sites More sharing options...
Hairy Posted September 18, 2012 Share Posted September 18, 2012 You must have been really busy. If you have reached FG and there are no infections then it is safe to bottle. Whether it tastes any good only time will tell. It is a fair amount of time on the yeast cake but I have heard of people leaving it that long and it being OK. Link to comment Share on other sites More sharing options...
King Ruddager Posted September 18, 2012 Share Posted September 18, 2012 I would have forgotten about a cerveza too [cool] Link to comment Share on other sites More sharing options...
PB2 Posted September 18, 2012 Share Posted September 18, 2012 Temperature has been stable' date=' as as far as I can tell no contamination has taken place (fingers crossed).[/quote'] Remove the guesswork by having a smell and a taste of it. [wink] Link to comment Share on other sites More sharing options...
GrahamB8 Posted September 18, 2012 Share Posted September 18, 2012 Pour a packet of brett in there and wait another 3 months Link to comment Share on other sites More sharing options...
LordEoin Posted September 19, 2012 Share Posted September 19, 2012 +1 for PB2 pour a glass and check it out. It'll be flat and warm but you'll soon see if it's ok. Link to comment Share on other sites More sharing options...
Guest Posted September 19, 2012 Share Posted September 19, 2012 Taste it, smell it, if you don't screw your nose up then bottle it [rightful] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.