Brett Pale Ale Safe?

[Stinkfist]

ok I Brewed Brett Pale ale a few months ago...

Here is the recipe and what happened

2.5 gallon Batch

2.5 lbs Pale 2-row
2.5 lbs maris otter
0.5 lbs crystal 60
0.5 golden naked oats
0.5 Munich 10L
0.5 Flaked Oats
0.25 Acid Malt

I pitched a vile of WLP 645(I did not make a starter...I realize now that may have been a mistake but I figured it would be fine for a 2.5 gallon batch)

Basically my issue is this beer had zero activity for over 3 weeks (fermentation started a little cold at 65F but after a week or so I moved it to 68F)

anyways after a month there was zero drop in gravity....It was not until after I checked the gravity for the first time that I saw any activity...I did not see any activity until the second week of January 2013 there was a small amount of krausen(foam) in the beer but that only lasted a a little while.. Now it is April and the beer has been sitting at a pretty steady 68F since January. not much has changed and I have not checked gravity....

My Question is, is this beer even safe to drink? it did sit for over 3 weeks with zero activity in a dangerous range...I am scared to check the gravity and taste it in the rare case it has got botulism...I know it is rare but the conditions were pretty ripe for it to happen...except for the acid malt addition...

Would you guys feel safe drinking this? let me know thanks!

[Ozwald]

First off, playing with Brett, go warmer. They don't like it below 68-70.

Second, I wouldn't be worried about botulism specifically. In order for the toxic protein to be formed, it requires anaerobic conditions. Most typically, in food service, caused by a vacuum. (On a side note, they glossed right over that fact on a recent Brew Strong & it drove me nuts - no, you should never cover something hot & stick it in the fridge. The food safety code in all 50 states will tell you the same thing.) Not saying there couldn't be another infection in there. Personally, I'd just take care & test it. Check the gravity, see if there's anything in the aroma that says don't drink it & if nothing seems way out of the ordinary, taste a small sample. If your gravity dropped, it's fairly safe to say there's alcohol in solution & therefore it should be toxic enough to any pathogens that it should be safe for consumption. Tread lightly, but if it's not so rank that you can swallow it, you're likely good.

[Stinkfist]

Thanks!

I just checked on this and it was def still fermenting...4 months later lol

I threw it in with Belgian quad which is sitting at 75f so hopefully that should get it to finish out probably check the gravity at the end of the week