So I racked to secondary today an AG IPA that due to the business of life and general lazyness, sat in the primary for 1 month. It tasted funny, and my first reaction was Oh S*#t, contamination!! When I got to thinking about it though, I realized I've never left a beer in the primary for more than 2 weeks. Since the flavour wasn't one I'd ever experienced, and certainly wasn't "bad," I'm wondering if the time factor could have something to do with it? I think this was a dry ale yeast.
Has anyone ever had an experience with this?