Extended time in the fermenter...

A couple extra weeks in the fermenter isn't going to hurt, and might well help.

 

Vikeman is right. Another thing to possibly expect is that sometimes low alcohol milds may take a little extra time in the bottle/keg to really come together. I say this because of a mild I brewed; At 1 month in the bottle it was thin and watery and kind of bland. After 2 months in the bottle it was one of the best beers I've brewed.

Another note. If you are leaving it for a while, how is your temp control? In my experience, English yeasts do not like heat and will produce serious fusel alcohols if they get hot.

 

Up to a month or two is no problem. A year or two in primary is problem. How far in between is a problem can be up for argument.

 

A few discussion topics:

“So I'm wondering how long I can leave it in the carboy, and if extended time in there will have any adverse effects.” You can leave you beer in the primary for an extended period of time if you desire (or circumstances make that happen). Once the primary fermentation is complete the yeast may ‘clean up’ some compounds (presuming they were created during the primary fermentation like excess diacetyl, acetaldehyde, etc.) as part of a conditioning process. The only concern I personally would have with leaving the beer in the primary too long (e.g., many months) would be yeast autolysis. I am of the opinion that it takes a very long time (many months) for yeast autolysis to occur at the homebrewing scale.

Once primary fermentation is complete you do not need to be as concerned about the temperature of the beer since off-flavors will no longer be produced. It is critical to maintain a proper temperature while the fermentation process is occurring.

Higher alcohols (fusel oils) are generated during the primary fermentation process with increased higher alcohol levels occurring if the fermentation temperature it too high (e.g., > 70° for a number of ale yeast strains). The majority of higher alcohols (fusel oils) are generated during the very beginning of fermentation (i.e., the first 1-2 days). It is prudent to maintain a proper fermentation temperature throughout the entire primary fermentation process but particularly important during the first few days due to higher alcohol (fusel oils) consideration.

I hope that your Mild Ale turns out well!

Cheers!

 

Didn't know that. Thanks.

 

If you want to be relaxed in regards this beer I would wait to reach fermentation ending then put it in a fridge at 40 F.

 

Same with Brown Ales.