I had a demijohn of beer sitting 'maturing' in the fridge for 5 months, neglected mostly.
Needless to say it was crystal clear, which is little pointless as I ended up bottling it because within 5 months I hadn't sorted out CO2 for the keg (links with this other problem I had due to no co2). So the majority of yeast would have sunk to the bottom and the viability of anything floating around I'll assume is low. It's day 20 and there is a respectable thin and clean looking layer of yeast in the bottles but last week the beer was still quite sweet not fully carbed.
How much longer than usual should I expect for complete priming?
Obviously I've waited 5 months so I can wait a lot longer.