Greetings! This is my very first post, even though I've been a member for several months reading the forums and trying to learn what I can. That being said, I'm perplexed... My very first batch of Mr. Beer was the Cowboy Lager. I followed the directions and did the 2-2-2 method, and it turned out pretty good. I'm more of a dark beer (stout and porter) kinda guy, so I thought I'd give St. Patrick's Stout a shot. This time, I also followed the directions to the letter with no extra ingredients, just the can of HME, the packet of yeast and booster. I let it sit in the LBK for 2 weeks, then carbed, bottled and let sit at room temperature for 2 weeks, then moved it into the fridge for 2 weeks. At the end of the second week in the fridge, I popped one open. Disappointingly, it tasted somewhere between cidery and vinegary, but not overbearing. I figured it wasn't quite ready yet, so I let it sit another week. As of today, 4/17, the SPS has been in the fridge for 22 days. I was about to pop one and try it, but for some odd reason decided to consult the board here looking for info. Came across a fellow brewer that made a Shillelagh Stout, let sit for two weeks after he bottled and was worried if he'd killed his yeast after they were in the fridge for 12 hours. Apparently not, he was safe to pull them out and the yeast would come alive and do their thing, according to you brewers. One gentleman stated that stouts and porters need to warm condition at room temperature for 4-6 weeks before going into the fridge. Reading his post got me thinking, maybe I did the same thing being a newb and not knowing any better. Soooooooooooo, my question is this: is my beer ruined? If not, can it be salvaged? ANY input and advice would be greatly welcomed!