Some of my best dough's have been 6 days. But a months seems like it's pushing it.
My experience with long rises is that the flavor improves each day, but the dough begins to break down, get grey, get a bit of crust, even if sealed, and eventually looses elasticity, so when the heat hits it, it can't hold the expanded gases and it becomes dense. Probably the best single pie I ever made was 6 days. But after another day or two, it's probably
Three and four days is pretty standard for me and is my standing recommendation on my website. But I've been having more and more success with 1 day doughs lately too.