My three attempts at a HF style tart saison have not seen extended aging. My latest attempt will be aged the longest as I couldn't get it bottled before our family started our moving process. My goal is to bottle as soon as we get a new place but could be another month and a half or so. If you're worried about it sitting on the primary yeast purge a vessel and transfer (under pressure ideally) and there should be enough microbes still in suspension to handle the rest. Just my random thoughts on it.
