I have this Apricot IPA in secondary for 3 weeks now. The recipe is an Extract with Specialty Grains that I tweaked up a bit. After 2 weeks in Primary, the beer was moved on top of 2-3 pounds of fresh, depitted, and pasturized apricots.
The beer has been with the apricots for 3 solid weeks, and the airlock is still bubbling. I opened up the secondary today to take a look, and things looked clear, and smelled great. There were some apricots floating at the top.
All-in-all I can't wait to try this beer when it's done, but what I'd like to know:
How much longer should I expect to leave this IPA with the apricots?
I also just racked another IPA (fermented from the above's yeast cake) on top of 3 pounds of fresh, depitted, and pasturized apricots. This secondary is already bubbling away! Day one! This beer was also smelling/looking fantastic.