The truth is, you and I would both cringe if we saw someone brewing this beer. It was my fifth extract batch, and I used dark LME, with a partial boil, no late addition, way too much hopping, dumped it on an entire yeast cake, and probably fermented close to 80°F. When it stopped at something like 1.055, I added Beano to the secondary and let it go for a few months until it got down to 1.034, then kegged it. It was at least a year until it was even drinkable, and four until it was good.
Don't dump your beers, people!
