Malt vinegar, anyone?

What happens when you take five gallons of wort intended to become oatmeal stout, get all distracted and wrapped up in the petty dramae and tragediae of your life, don’t bother to take the wort beyond the primary fermenter and then let it sit there for two or three months?

Don’t wrack your brains too hard as I’m about to tell you the answer.

You get five gallons of malt vinegar, one colony of fruit flies and a colossal mess to clean up.

Phooey and drat.

I don’t recommend anyone try this at home. Or at anyone else’s home. Or anywhere else for that matter.