Are we racking at 3 months to avoid autolysis? I'm lazy and would like to put off bottling until it's drinkable (read: incredible)
I've had a batch on yeast for around 4 months now due to laziness. My last one sat on the cake for around 5. I wouldn't go longer than 6, but that's mostly an arbitrary line, in my book. For what it's worth, all my batches have been tasty at around 4-5 months, and none lasted long enough for me to say whether a year is better .