Is there a limit to how long a secondary fermentation can run?

[SaxonArcher]

Newbie here, sorry...

On my third run with an adopted Grainfather, I've gone for a chocolate porter. I've racked it into demijohns for a secondary ferment, split between damson and blackberry purees to see how it turns out. In theory that was supposed to go for about five days. Thing is, it came out at around 7.6%ABV, so I decided to bottle into 330ml rather than 500ml and the bottles haven't yet arrived. It's now well over its five days - are there any problems with just letting it sit there at its fermenting temperature (around 16 degrees) until they turn up?

I assume there's not much I can do if it's not OK...

Ta,

 

[Cheshire Cat]

No problem put somewhere cool to help the cold crashing.

 

[BlackRegent]

You're fine so long as you keep it away from light and oxygen exposure.

To give you some context, I batch conditioned a belgian dark strong for 6 months without incident

 

[Richard_H]

As above once moved off the yeast cake into secondary you can leave it there for months, a dark beer at that strength and kept at that temperature would be fine for 12 months if kept somewhere dark in ideal conditions.

 

[SaxonArcher]

Great info, thanks all!

 

[phettebs]

I have had strong beers (10%) in secondary for a year with no problems.