Just wanted to know

I have gotten side tracked and left beers in primary for up to six months without ill effects. Of course this is certainly not optimal. You want to keep your beer in primary long enough for the yeast to clean up the by products of fermentation. I shoot for 3 to 4 weeks on average.

2 weeks is plently for an average strength beer .. if its over 1.070 ... i might think about 3 weeks ... but even then its not nessasary

to answer your qestion, i don't think theres anything negative to leaving a beer in the fermenter too long but some beers start to degrade after a while. while its good to age your beers you can past their optimal time frame.

just my 2 cents... I am on a temporary beer drinking hold, so I have beer that has been sitting for 2 months in the secondary.
OH MY GOODNESS... this beer is by far the best. I am learning that leaving it alone for awhile is a good thing.

There was an article in BYO last year that said its perfectly fine to wait. ive left it in for a good month and it was tasty.

It depends on how long is long. A friend of mine brewed a batch of some extract with grains kit he bought..it was the same one that comes with a true brew kit. He messed up the first one he got with the TB kit, and wanted to retry it after we got a few more successful batches in. It's still in the primary at 50 degrees...that was brewed in April 2008. So almost 2 years in primary, I have no idea WTF will happen if he ever opens that bucket.. I've been begging him to let me take it away and finish and carb it up....

hummm should be good. as long as he has kept the air lock wet. it would be neat to see if autoalysis is there. I bet there won't be.

Many beers I leave in primary for a month. I started doing that once I began making wines, I just changed my schedule.

With some quick beers, I don't wait so long but most sit in primary a long time now. Sometimes I skip the secondary and go straight to bottle/keg.

I am very lucky to have such a tolerant wife. Our bathroom is a giant fermentation room. The Longest I've left a beer in primary was three months. Wines and mead I've left for much longer. Mainly I do this because I want the fermenter for another batch, not because I was worried about the contents. There is a limit on how many buckets I can put in the bathroom, and I think I may be close to that number.

Im fermenting a B/W that I made Feb 15, and it still has airlock activity. I was going to rack to secondary around March 15, but might let it go longer. What do you guys think?

I want to contradict my previous post, I did not notice you were talking about the primary. I'm in the 'get it off the trub' group. Take a gravity reading, airlock activity is not a great indicator. If it's hit FG and you have left it in this long, say goodbye to the trub and hullo secondary.

As long as you have a reasonably stable temperature, you should be fine. Good time to do some dry hopping, too.