Had it in a bucket, in the basement since Mid-October.
Just sampled it to see what I wanted to do with it. Measures in at 1.019. Smells good, tastes good.
Temp never got above 55F, so it sat slow and low.
I think I am going to transfer it to a carboy and let it buck for a bit longer, or maybe just bottle it up. Not sure.
Do signs of yeast death and abuse show themselves up front or is that something I get to risk and find out later?
I figure if it smells and tastes good going in, then it should be even better coming out.
Any thoughts, comments, or suggestions?
The recipe is "Old Monster" from BCS, BTW.