Ive followed the all grain recipe for westmalle from BYO online. The recipe uses belgian trappist yeast and calls for 3 weeks of secondary at 50 degrees. The question is why. Is there a special component to the beer that it needs to sit in the cold for so long other than clearing out? It looks pretty clear before secondary and will clear out even more in the 60 days tehy want for bottle conditioning. Is it okay to leave it in the primary carboy for 3 weeks and will I have problems collecting a viable yeast sample after this amount of time. thanks