So I am making a batch of Rye ale, that I have made before where I soak it in a secondary fermenter with whiskey barrel chips. I am a big fan of it, and its worked well when I soak it for about 17 days. here is the issue now...I am making a batch for a friend, and I have to go out of town just before it hits the secondary fermenter, AND by the time I come back it will have soaked for 24 days. Is this a bad idea? Should I teach the friend how to bottle and have them do it while I am out? Or should I just let it sit?