So in addition to brewing a batch today that I couldn't get out of the boiler and into the fermenter (see my other question in a thread about hop-strainer arrangements in boilers), i've also tried to rescue a whole brew which i'd made a couple of months ago and which I found today had zero condition.... I made a brew back in September, only to realise that I'd not got any bottles. So i dug out a pressure barrel, Vaselined up what was a brand new lid, batch-primed the lot and stuck it in the fermenting fridge to condition. What with one thing and another, i only came back to it this weekend! :whistle: only to find that it was as flat as a pancake. It still had just enough pressure in the barrel to gush out, but was totally flat in the glass and most importantly on the tongue. Amazingly, it tasted alright - no mould, no off or vinegar taste - just lifeless. So, i've racked it into four demijohns, having giving it a bit of stir to get a bit of the deposited yeast into suspension, with 3.5 teaspoons of white sugar made into a solution with a bit of boiling water in each of them. It's all bunged up and back in the house now warming up. Only did it yesterday, so not really any sign of activity, but I'm hoping it will re-prime..... Thoughts? I'm on a real roll with my brewing at the moment!!