I brewed up an extract kit of Extra Dry Stout.
Unfortunately, I do not have any type of temp control... and the temperature around here has been averaging 96+.
The brew was only cooled to around 78 degrees when the yeast was pitched. The fermentation began within 12 hours and was intense. Most of the activity subsided within 3 days. I transferred to the secondary on the eleventh day. It has been sitting there for 3 weeks now.
I KNOW this thing will have some off flavors.
My question is... will I be better served letting it sit in the secondary for a couple of months or should I go ahead and bottle it? Any benefit to keeping in the secondary?