Some of you have asked how the beer I brewed back in December, but got stuck in the carboy for three months while I nursed my ski injury, turned out. The answer is it came out great! It doesn't have the snappy, fresh hop taste we usually associate with our Springlike lager. Instead, it has that thicker kind of texture, the extreme version of which is barleywine, but not nearly as alcoholic.
We didn't bottle it until March 20, so we renamed it La Añeja. The good folks at Beer at Home suggested that I just go ahead and bottle it directly without any pitching of fresh yeast, and the yeast that was in there did indeed take hold of the bottling sugar and create the normal carbonation you expect in a homebrew. I even got from them an anecdote about a ship that sunk off the coast of Great Britain in the early 1900s. When the ship was raised the salvagers discovered a load of bottle-conditioned beer that had been kept cool by the ocean water for decades. Homebrewers took the yeast from those bottles and brewed new batches with it. The moral of the story is that yeast kept at the proper temperature will stay vital.
Even though extract beers never win anything at the National Homebrewing Competition, I'm considering entering La Añeja just for the feedback. (Yes, I know that's an exaggeration, no need to e-mail me about past winners who brewed with malt extracts.) I'll keep posting on the saga of this strange batch.