Hi All, Main question >> can bottle conditioning for two weeks (or longer) remove a slight skunk taste, or is this a pipe dream? Context... a few days ago I bottled batches from two fermenters, the first had been fermenting for about five weeks and the second for about four weeks. The...

I am considering brewing a lager and leaving it in the fermenter for 8 - 10 weeks. I won't be able to bottle it for 8 to 10 weeks. Any issues in leaving it in the fermenter that long? Thanks in advance!