mellowmarshall
New Member
My brother had a batch in primary for almost a month, and now in secondary for another 2 weeks, at room temp the whole time. This is a coffee stout. It seems like most people are fermenting for much shorter periods. Is this too long?
**EDIT**
After reading some FAQ, I see this isn't unusual.
**EDIT**
After reading some FAQ, I see this isn't unusual.