How long is too long?

[Jefeidono]

So I started a brew mid December and then life happened and I never bottled it. It's been sitting in the primary fermenter for about 7 weeks now in my Pennsylvania basement at roughly 60F. What should I expect from this beer if I bottle it? Would it even be worth bottling or will the dead yeast have soured the beer by now?

It was a Scottish Heavy blend for reference: https://www.southhillsbrewing.com/shop/beer/brewers-best-beer-recipe-kits/shbs-favorites-wee-heavy/

I have the day off tomorrow and was going to bottle it then.

 

[IslandLizard]

It's probably very good! Longer conditioning times benefit most stronger and maltier beers.

Is it in a bucket? How's the air lock?

The yeast should still be OK after 7 weeks.
But for all security, I'd add a fresh rehydrated dry pack to the bottling bucket.
Actually, I think 1/4 of a pack of S-04 or US-05 would be plenty for bottling. You can then reseal the leftover yeast, put in freezer and reuse for a next brew, within a few (1-3) weeks, perhaps longer. Provided you use good sanitation when handling it.

 

[Calder]

It will be fine. I have had many beers sit for longer than that with no issues. I don't even think about re-yeasting unless the beer is over 6 months old, and that is usually high gravity Barleywines, or low PH sours, that have additional stresses on the yeast than just time.

At 2 months, there is no need to mess with adding additional yeast.

 

[Jefeidono]

Thanks guys. Fingers crossed it turns out ok.

 

[IslandLizard]

Thanks guys. Fingers crossed it turns out ok.

Did you taste some before bottling it?

 

[Jefeidono]

I'm going to tonight...

 

[IslandLizard]

Definitely taste some before going through the chore of bottling...