Blaine

Recipes 

Hey guys,

I'm increasing my batch size to 45L (~10 Gallons) and using two secondary fermenters. I have a 19L keg which means half of my batch will have to sit in the secondary fermenter for some time. How long is too long? I usually leave it for weeks before kegging just to clear but as a storage option how long can I let it sit?

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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch

fretman124

Recipes 

AN AG brewing friend of mine left a beer in secondary for 6 months over the winter. When kegged, it drank as good if not better than any of his other beers. I have left some mine in the secondary for 6 weeks with no issues. just consider it bulk aging......

FlyingHorse

Recipes 

Well, this guy did it for two years: http://www.homebrewtalk.com/f35/how-long-too-long-new-record-42306/

Depends on what you're using for a secondary; glass (if you keep it shielded from light) or stainless should be fine, plastic runs the risk of admitting oxygen. Also, some styles meant to be consumed when fresher (hefeweizens, ordinary bitters) might not necessarily benefit from extended storage, but they shouldn't be harmed if stored properly for 6 months or so.

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wild

Recipes 

My Oak Aged Bourbon Porter was in secondary for 7 months.

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

cubbies

Recipes 

As long as you properly take care of it, I think it can sit for numerous months. Marzen beers are typically brewed in March and drank in October. That is 7 months. I guess that is a little different though as those are usually in cold storage.