I brewed beer at the end of November. Due to being very busy it's the last thing on my mind to get it into the bottles Is it too long now to be bottled? It's an American Wheat brew.
Is there much (if any) trub in the fermentor, and is the fermentor a plastic bucket? How does the beer smell?
Taste is king. How does it taste for an uncarbed warm Am Wheat? If it tastes good you should get some fresh yeast in with your bottling bucket and get those puppies ready to drink.
Bottle it up and see. I don't think autolysis is much of an issue for a five gallon batch, oxygen may be your enemy though.
I'm really curious, but would enough yeast still be alive in there or would more need added for bottle conditioning?
Given the length of time I would recommend that more yeast be added to the bottling bucket; rehydrate some dry yeast and pour it into the beer as it is transferred. Cheers!
