Ok so long story short I made an Amber ale and forgot about it. It sat in the basement for 4 years (this was due to a divorce and life happening not neglect!).
I tasted it.... not bad not great. So after 4 years we added 3 pounds of peaches and some bugs and it’s been sitting for 9 months. How the hell do we carb it?!?! Do we need to get rid of the bugs? Or just ad a champagne yeast to carb? Thanks!
I tasted it.... not bad not great. So after 4 years we added 3 pounds of peaches and some bugs and it’s been sitting for 9 months. How the hell do we carb it?!?! Do we need to get rid of the bugs? Or just ad a champagne yeast to carb? Thanks!