Due to the nature of my recipe and additions I will have had to leave my beer in the primary for 21 days before starting to cold crash it. The first 9 days I had it at 68F, then had to pull it out to allow me to cold crash a different beer. As it set out it ended up forming a second krausen, I'm assuming because of the 73F room temp (intended to be a diacetyl rest) that the yeast became super active and created the second krausen. The internal temp got to 75F but the primary fermentation was done. Okay so with all that long winded explanation, is it fine to leave it in the primary tank for 3-4 weeks or would this pros dinky cause addition off flavors? Ps it was only out at room temp for 3 days.