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By (user no longer on site)
over a year ago
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if they put too little sugar in then they won't keep for very long because ther won't be enough carbon dioxide in the bottle to keep it fresh ... whatever happens, pour it real slow and keep an eye on the sediment so you don't get any in your glass |
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By (user no longer on site)
over a year ago
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I'd drink it within the year. Fresh beer is always best. It's not wine, it can mature after a few weeks.
Like above said. Needs priming properly, if they did all what they should, your in for a treat. |
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By (user no longer on site)
over a year ago
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Just get it drank....pretend you're at a trendy bar and it's from a micro brewery that make organic beer with hops from the foot of Mount vesuvius...you've paid £8 for it and you need to pretend it's nice (regardless of whether it is or not) and you have a refined palate and others wouldn't understand it's subtle undertones of "cheeseburger and bile" like all the top knot wearing wank stains you see out in Manchester nowadays. |
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By (user no longer on site)
over a year ago
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Waaaaay too many variables to say an accurate shelf life 
It's all depends how sterile everything was, a year shouldn't be a problem at all if done correctly.
Brewing is an art form  |
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By (user no longer on site)
over a year ago
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basically you need to handle the bottle slowly so you don't kick up the sediment. hold it up to the light to check how clear it is. when it is clear enough to see through from top to bottom, then it is ready to drink. storing the bottles on a cold surface will help the sediment solidify in the bottom of the bottle so then there is less chance that it will cloud up when you open it. an experienced brewer with the right equipment will leave no sediment at all. |
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"Just get it drank....pretend you're at a trendy bar and it's from a micro brewery that make organic beer with hops from the foot of Mount vesuvius...you've paid £8 for it and you need to pretend it's nice (regardless of whether it is or not) and you have a refined palate and others wouldn't understand it's subtle undertones of "cheeseburger and bile" like all the top knot wearing wank stains you see out in Manchester nowadays."
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