How long is too long in a secondary for a wheat beer?
So I brewed a wheat a couple of months ago and let it sit in the primary for a week, moved to a secondary and hid away in a dark place. Now it is about a month and a half latter and I was wondering if anyone has any suggestions (I found it when I was checking my appfelwein). My main concern is I bottle carb and I fear that there is nothing left to get a good carb. Also slight chance it has spoiled but doubt it… Airlock is still intact unless the yeasties did something to the flavor. Any suggestions or thoughts are welcomed on the subject. I just wanted to throw the question out there before I either bottle this weekend or start over. Any help is appreciated.
