At the very least, bottle or keg it and taste it... it will let you know if,
under your conditions, with the ingredients you used whether to never do it
again or to make it a repeat performance. C'mon man, you've babied it this
far... at least try it...

This is the life of the home brewer-- live and learn. You can read all the
books you want but until you try it with your setup you will not know your
own boundaries/tastes (let's remember that the Belgians like rotten beer and
charge about 5 - 10x over "normal beer"-- what else is a Lambic but beer
gone wild!!???????)

YGW (about them Belgians)
"Dono" <nuno@bidnes.org> wrote in message
news:Qryub.6715$KO7.55874776@newssvr21.news.prodigy.com...[color=blue]
> Hey guys,
>
> Just wanted to know what I may be looking forward to after neglecting the
> primary fermentation on my latest ale. I procrastinated on transfering my
> beer to the secondary fermentation vessel for a couple of days. It ended[/color]
up[color=blue]
> staying on the yeast for about 16 days at around 72 Deg F. The yeast
> activity stoped after about seven days. I've read things about this[/color]
causing[color=blue]
> funny flavors. If so do you think I'll have to do a longer or colder or
> different secondary than usual?
>
> Up to date most of my fermentation schedules have been like this: 10day
> primary 10day secondary 5-7 days in a third all at the same temp. After[/color]
5-7[color=blue]
> in the third I usually put the third into a fridge for a day or two (about
> 45 Deg F) then tranfer to my Corny and force carbonate. I try to do all my
> fermentation in glass carboys but if I have too much beer at once I
> sometimes use the Corny's with shortened output tubes. I will soon be
> getting temperature control but I currently still use that good ol closet[/color]
in[color=blue]
> the spare room. So I only have the choice of 70 Deg closet and the warmest
> my fridge will keep is 45 Deg F.
>
> Any advise is appreciated as usual and let me thank you ahead of time.
>
> -Dono
>
>[/color]