Ok quick question here. Was reading through one of my recipe books at home and came across a lager that was apparently in primary fermentation for 10 weeks. It won first prize at a national comp over in America. I would of thought 10 weeks would be too long on the yeast cake bringing in unwanted flavours or even going off? So I guess my question is does this seem like an unreasonably long period of time to have your beer in primary, and what is the longest you guys have left a beer go for?
Cheers.
Cheers.