The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. In recent years, many homebrewers have advocated for leaving the beer in primary until packaging, rather than racking to a secondary fermenter.
What are the advantages and disadvantages of the two methods? Are there limits to how long a beer should remain in primary, in the long primary scenario?