Winesburg Ale
Member
What do you think is the maximum time you can safely leave your brew in the primary fermenter? I brewed 5 gallons of pretty heavy Scottish Ale last Thursday. I was planning to leave it in the primary for 2 weeks, and then bottle. Unfortunately, looking at my schedule, I don't think I'll be able to bottle it at two weeks. It would be more like three weeks. Is there much risk of autolysis and off-flavors?
Thanks
Thanks