I started a Saison with the intent to sour it. I put it in primary (plastic tub) and airlocked. I had the sour yeast ready to go, waited a little long (past expiration date on package) and just totally forgot about the saison for a bout a month and when I checked on it, the airlock was dry. At this point i read up on open fermentation and on timing and flavors. I decided to do an experiment.... I left the beer in the primary fermentor for about 14 months total.
Now I know this is very uncommon, but I wanted to see what would happen. If it would maybe sour on its own due to open fermentation. I assumed at least maybe a layer of CO2 was protecting the beer from oxygen for a while as it was untouched for this whole time.
My biggest concern isn't off flavors at this point. It is safety. I don't want to poison myself or anyone else. I would hate to go through packaging and force CO2 to have it basically contaminate my equipment. I thought of botteling, but don't know if priming it will help at all...
Any experts out there have some thoughts on this?