Originally Posted by Redman1340
Did you mean leave the dry hops in for two weeks?
Is there really a set time to leave in a fermenter? I mean could you leave it in to long?
A month is commonly regarded as the optimum for primary. If you have a high gravity recipe that needs longer ageing then you should probably use a secondary. Some beers like Barleywine take 6 months or more to age properly.
IMO, I would say that 2 weeks of dryhopping would be about maximum. Longer than that will not add anything to your beer. As the beer ages the hop aroma and flavor will mellow out.