[ANDREW.GROGAN1]

This is probably a really stupid question but I tend to severely overthink things like this.  I usually ferment most of my beers in primary for 4 weeks.  Unless I’m truly aging, I don’t worry about secondary. 

I have a beer that has been in primary for 5 weeks.  Do I have any off flavors to worry about?

If not, how long can you keep a beer in primary before you need to worry?

[Iliff Ave]

 5 weeks is not an issue. As far as how long I would think 8 weeks or more depending on OG/ABV

[dmtaylor]

You're safe until at least 8 weeks, maybe 10.  How do I know this?  I am a VERY VERY VERY VERY LAZY brewer.

[a10t2]

I'd say even longer assuming yeast health is good overall.

My question would be, why leave things in the fermenter that long as a matter of course?

[dmtaylor]

My question would be, why leave things in the fermenter that long as a matter of course?

My question would be, why not?

In general, I feel, the more patient we are, and the less messing around, the better the beer will turn out.

[ANDREW.GROGAN1]

I'd say even longer assuming yeast health is good overall.

My question would be, why leave things in the fermenter that long as a matter of course?

Not a matter of course.  Just brewed and then got really busy for awhile.  Usually, I bottle/keg right at 4 weeks.

[JJeffers09]

5 weeks is not an issue. As far as how long I would think 8 weeks or more depending on OG/ABV

Just as an open question, ?  What is High OG or ABV to worry about your beer needing a secondary fermentation vessel or to be in the primary less than 8 weeks?  Also I assume you mean high OG and ABV I hope I am right on that one two

[a10t2]

Not a matter of course.  Just brewed and then got really busy for awhile.  Usually, I bottle/keg right at 4 weeks.

Sorry, I meant four weeks as a matter of course. Nothing wrong with it, of course, it just seems unnecessary.

My question would be, why not?

In general, I feel, the more patient we are, and the less messing around, the better the beer will turn out.

Fair enough. I guess it's at least partly a mindset I picked up from commercial brewing. When the beer is finished, drink it. Rinse and repeat.

[ANDREW.GROGAN1]

Not a matter of course.  Just brewed and then got really busy for awhile.  Usually, I bottle/keg right at 4 weeks.

Sorry, I meant four weeks as a matter of course. Nothing wrong with it, of course, it just seems unnecessary.

My question would be, why not?

In general, I feel, the more patient we are, and the less messing around, the better the beer will turn out.

Fair enough. I guess it's at least partly a mindset I picked up from commercial brewing. When the beer is finished, drink it. Rinse and repeat.

Guess it's just what I've always done 4 weeks...Give it time to ferment out.  Suppose I could shorten it up.

[reverseapachemaster]

I've left clean beer in primary (intentionally) for over a year and brett beers for 2.5 years. No off flavors from extended contact time. I would not be worried about the difference between four weeks and five weeks. I would be more concerned about leaving beer best consumed fresh hanging around for a month before packaging.

[atodd]

I have done 6 weeks with no issues on some Saison's.