Brewed a special bitter before (read: not a strong beer OG-wise - maybe 1.045) and it got left in the primary for, oh... at least 6-7 weeks. Turned out to be one of the better beers I brewed.
However, this was in a basement, fermenting at low 60s, so who knows... I normally do a 3 week primary or so and make better beer since when I switched over from 1-2-3 method of my newb days.
I do usually always use a new packet of yeast each time I brew (I never reuse dry yeast)... I use dry more than liquid, so I've never even reused a liquid yeast more than twice. That will change in the future as I plan to brew a series of belgians, all with the same Abbey Ale yeast...
Roaring Bull Brewing Co.
Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.