How long can I keep a beer in the secondary before it won't be able to be bottle conditioned?
How can I tell if it has been too long and need to pitch fresh yeast to bottle condition? This question gives a general answer but the answer is a general guideline. Do I just put it in the bottle and hope?
In theory, there would be some yeast still in suspension for quite a while and I would be able to condition but it would just take longer. I am looking for a more specific way to make the determination other than waiting and opening flat bottles of beer for a while.