The yeast should be there, and dormant, but you're right, they probably won't do anything else at this point. Allowing the beer to mellow and let the taste of the grains and hops come through is what you're going to do if you hold on to it. The only batch I ever had to pour out was one that had a sulfur taste, and it just wasn't going to get any better. Tasted like a burnt match.Originally Posted by red
Unless you need the bottles or space, I'd say just see what happens. Open another one in a month and see!