I have gotten a lot of advice on how to condition a beer by leaving it in the primary for 3-4 weeks over the trub to clean up off flavors. I have a IPA that I brewed 1.5 weeks ago just tasted it and it is the best beer that I have brewed so far. No off flavors banana...etc. The Hydro readings are spot on checking again today to make sure it is done. This was my first time to use liquid yeast "white labs California ale wlp001" made a starter and it worked great. Up until this point I have always used Munton's 6 gm dry yeast. Which has a harder time breaking down the more complex fermentables, and has given me off flavors even when I have controlled fermentation temps and re-hydrated the yeast. This has made me leave my beers in the primary for 3-4 weeks to clean up the banana flavors.
Now here is the question. I have another batch that I need my primary for, and since I do not have "off flavors" could I bulk condition in my secondary? Or should I leave it in the primary and bulk condition like I normally do? It is not quite as hoppy as I would like. Will spending time in the secondary allow the hops to come out more? Will the flavors blend just as good? I know if you bottle : less space + pressure + less yeast = yeast having a harder time to do their work. I just need my primary for another brew...trying to build up my pipe line, but I do not want to sacrifice flavor for a big pipeline. Thanks in advanced.