So I've had a crazy month... actually two. I brewed in early march and I've had a beer sitting in primary about 7 weeks. I've heard conflicting reports, but have I left it there too long? What should I look for to make sure it's ok?
It depends on a lot of factors. How strong is the beer, how much hop trub is it sitting on, the temperature it was stored at, how often was it opened, etc. For lighter beers, many often leave it in the primary for 3 or 4 weeks as a practice, so an extra couple of weeks should not have too noticeable a difference. For heavier beers, you can generally add another week or two. At most, your beer might have a few subtle off-flavors, but nothing to worry about. As VikeMan said, just taste it.
I'd be very surprised if it wasn't. I've never gone that long, but I've left stuff in the primary for month or a hair over.
As long as the fermenter is sealed and the airlock still has a liquid seal, you should be fine. (Presuming your sanitation is on spot.)
