Kauai_Kahuna

Recipes 

I would not want to go over a year, I would think I would check the airlock and have to refill it by then so I would most likely rack it.
Usually I need my primary sooner than that and it's I have a lot more 5 gal carboys and cornies to use as secondariness. I also crash cool in my keggerator and for that I have to use the smaller containers.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

BuckBros

Recipes 

I too have had a beer for 6 months in the primary. It had no off flavors. The beer had a very clean taste, even though the yeast had aalmost a peanut butter texture to it. There was no excuse for leaving it there so long, except for my Calculus class, wife and kids, etc...

SamBrewer

Recipes 

I totaly agree!

KopyKat

Recipes 

I wish I could leave mine in the primary for weeks or months on end. My fermenter will only hold 2 primaries and they gotta rotate much faster than that. Need a bigger chest freezer. I really envy you guys up North that have cool basements.

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Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

bensyverson

Recipes 

I had a barley wine in the secondary (along with a pretty big yeast cake for a secondary) for 18 months. It tastes great! RDWHAHB.

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On-deck: Wild yeast pale ale
Primary: 3711 Saison
Bottle conditioning:Déborah François (Belgian Blonde), Tripel 8