If I were to leave the wort in the fermenter for over an extended amount of time (for around 2 months) because I will be out of town. Will this cause be of an effect that I do not want? If there is, is there any option of not priming and bottling until I return?
The first thing that comes to mind is off-flavors associated with autolysis of the yeast (basically it eats itself), as well as off-flavors from the other trub material. This is in the case of a primary fermenter.
However, if you time things such that the primary fermentation will be finished and you transfer the beer to a secondary fermenter I think you will be fine for that time period. You may have to consider some type of airlock which will not be susceptible to drying out.
Sounds like a good time to turn the thermostat way down and do a lager. But if you can't, I'd agree with trying to get it into the secondary before you go.
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extended fermentation
Linear Mode
