I am planning on making a Russian Imperial Stout to hand out for Christmas presents in December 2012. I've got an extract recipe that estimates OG at 1.092. I am planning on leaving the stout in the primary fermentation for 10-14 days before moving it to the secondary fermenter. At this point I will leave town for an extended business trip. Is 10-12 weeks too long to leave a beer like this in the secondary fermenter? The fermenter will be indoors at a temp of between 68-72. If need be I could put it out in the garage where it is a bit cooler but the temprature is less stable.