Tue Jul 31, 2012 12:40 pm
Unless I'm doing something out of the ordinary (fruit, wood, etc) I would never do a secondary. It's not needed, provides minimal benefit at best, and increases the chance of infection. Let her go. I left an ESB (fairly similar as far as yeast, general grain bill & types/schedule of hops) on a primary yeast cake for over 40 days after primary fermentation was done. Being nit picky & having brewed the exact same recipe a number of times, I could taste... something... but it wasn't unpleasant and I still couldn't really identify what it was and my palette is fairly sensitive to certain off flavors. I had a non-brewing friend over who had tried a few pints of previous batches. I didn't let on that there was anything different at all. After half-way through the first pint I asked how it was. "Great!" I then told her what happened and after a couple studied sips... "Great!" I wouldn't recommend intentionally leaving it on that long, but as long as your sanitation practices are solid, you have nothing to worry about, even if you forget about it for a while.
Lee
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BN Army // 13th Mountain Division