Beer disaster?

It is almost surely okay, you might need some extra yeast for carbonation (dry yeast works great).

 

You're screwed! Seal it up and send it to me for proper disposal! J/K. You should be fine. Beer can age much longer than that. As long as you are in a carboy/better bottle (not a bucket) and airlock still has liquid in it, you should be good. Go ahead and bottle it. Maybe sprinkle some dry yeast in the bottling bucket to ensure you have viable yeast at bottling.

 

Taste it. If it tastes okay, bottle it, perhaps with a small amout of new yeast as insurance.

 

No. Ale yeast.

 

So you you have a bucket full of wort waiting to pitch some yeast for the first time? I hope not.

 

Yea I was a little confused by that as well but thought maybe she meant, haven't touched it since December. Then bread yeast was mentioned and I cringed.

 

I think this is a fake post, certainly they know not to use bread yeast...

 

You would hope so. But maybe the homebrew text they read was written in the 70s, or it's one of those free Kindle eBooks like the ones I downloaded...

 

I prefer Flieshman's Pizza Crust Yeast!

 

True, I am VERY new to homebrewing, first batch is in primary, bottling next weekend.

 

I actually fear the day that I have a beer made by someone who read a free Kindle eBook to learn about brewing. Some of that stuff is just off the wall nonsense. When the author describes a double IPA as a malty beer that is trying to be a Russian Imp Stout, you really begin to suspect they don't actually drink much good beer.

 

I feel like Flieshman's yeast adds some fruity esters I feel is inappropriate for a stout.

 

Someone really said that?

 

Rumor has it bread yeast was good enough for budweiser.

 

Don't knock it, I learned everything from Alton Brown.

 

Yup