I'm going to be away from home for three weeks, in a week. I just put an IPA into the fermenter three days ago. The fermentation is slowing, and I am sure that it will be ready to be placed into a secondary prior to my leaving.
However, I will be gone for 3+ weeks after that. Is there anything wrong with leaving a beer in a carboy for longer than 3 weeks? I'm thinking it will be better for the beer, if anything.
FYI, it's an IPA with an OG of about 1.072, and it's supposed to finish at about 1.018.
I will also be dry-hopping in the carboy.