too long in secondary? not enough in primary?

Irish ale - there is no reason to secondary this beer, especially for 4 weeks. Another week won't hurt it.

IPA - another week in the primary won't hurt it. Also no need to secondary it.

 

No concerns on an extended secondary. My vote is to dry hop the ipa in primary now (if dry hopping), then bottle that one first. Skip the secondary for the ipa.

Bottle the red when you get a chance.

 

Primary only vs. Secondary is an undetermined left to preference. I do it every time, but because I like to primary in plastic with lots of space for the krausen and the secondary for longer in glass with less head space. It's just my opinion and fear of petroleum based products.

Both of your beers will be fine.

 

You have a fear of plastic, but primary in plastic anyway? Alrighty then.

Why do you secondary every time?

 

I would advise you to do not let secondary wait for so long, if you have a big headspace inside this carboy you are risking your beer to a possible oxidation, this is not absolutly but a real risk.Remember when beer gets colder produces a pressure difference and air gets inside the fermetor, air(oxygen) is your enemy at this point.

 

The benefit of skipping secondary is moving the beer around you will introduce oxygen, which is bad and you also risk infection, which is even worse.

Secondary only if you are doing a secondary fermentation such as adding fruit etc. or you want to condition it like a stout. With a beer like a red you can let it condition on the bottle in the fridge when it's carbed.

With all this secondary stuff you are adding more work and risk.

 

No and no.