Stout overtime

[Bedlington beer]

I had a ‘single tin’ of stout brew that I started last summer (I think it was Muntons, but I cannot be sure). I had to leave it a week or so extra on the primary fermentation stage. However that week turned into 5 months and with no heat underneath it, still sealed in the primary bin. I have just transferred it to the pressure barrel and primed it. Heat now back underneath and waiting for it to get up to pressure.

Am I wasting my time?
If not, those 5 months of abandonment, will it now be matured enough to drink straight away? Or should I leave it to mature as normal?

[Benson_JV]

It may have suffered...i think its called autolysis. There's only one way to find out

[Ditch]

You're probably the only person in the long history of HB to even have considered doing what ye sound to have done there, Bedi'!

And it didn't stink rank? How did ye transfer it? Has it touched ye tongue yet?

Sounds like a ground breaking 'experiment'. I'll be fascinated to hear how this one turns out.


'Mind you though; If it was Muntons? Five months to ferment out sounds about par for the course!

[Bedlington beer]

I had a small taster and appart from being a little warm a little cloudy (I barreled it yesterday)..... It tastes good.
Ithink I will let it ferment out and give it a try in a week.
It should settle by then if it ever does. And i should get over the gut rot from what I have drunk by then too.