Hey guys, so I brewed an English Mild on Monday hoping that I might be able to bottle it next Tuesday...the recipe is supposed to have a pretty quick fermentation time, but anyways I'm not going to be able to bottle it, or rack to secondary due to schedule restrictions. So I'm wondering how long I can leave it in the carboy, and if extended time in there will have any adverse effects. I'm going on a two week trip to California next week. So the soonest I'll be able to bottle will be October 1st. I don't know if this will help answer the question, but the OG was 1.037, and I'm using wyeast Thames Valley ale yeast. Thanks in advance for your advice!