Camping57

Recipes 

I have to travel to China for business in a couple weeks and I would like to get an IPA started fermenting before I leave. But given the things I have going on, it will be 5 weeks before I get back and can get it into the secondary and dry hop it. I'm wondering if that will be too long in the primary or should I just RDWHAHB?

Slipgate

Recipes 

nope.

bwomp313

Recipes 

+1

Revvy

Recipes 

Most of my beers don't get bottle til 6 weeks or more and they're great. I've left beers in primary 6 months with no ill effects. Folks have gone a year and the beer turned out fine.

The idea of rushing beer off has shifted over the years. There's a ton of info on here about that, I encourage you to read some of the stuff.

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

bucfanmike

Recipes 

5 weeks is no problem at all. I often leave them 6-8 weeks when im busy. Oh and i never secondary. rwdwhahb

__________________
Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
Fermenters -

Golddiggie

Recipes 

Five weeks will be no issue. You can also try dry hopping in primary if you want (one less racking and everything involved there).

Do you bottle or keg? If you keg, you could add the dry hops into the keg just before placing it into the brew fridge/kegorator/keezer. Or let the beer chill down a day and then add it. I use a nylon bag for my whole hops added this way. I find I like it much better than dry hopping and then transferring to keg.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Camping57

Recipes 

Thanks guys, I figured that it would be cool, but I just wanted someone else to say I would be OK.

dnslater

Recipes 

+1. I would dry hop when you return. In my experience the hoppiness of an IPA starts to fade after 3-4 months in the bottle.

__________________
_______________________________________________
Cheers,
Nick

Trash Paper Brew Werks

Shirts and stuff

BrewingReverend

Recipes 

+1

Camping57

Recipes 

10-4 on the dry hop when I get back. That was my plan all along.

Now I just have to survive 3 weeks of Chinese beer! (I would much prefer UK or Germany)