I have to travel this week, and I won't have time to bottle tomorrow. I currently have a saison which is "dry hopping" on lemon rind and ginger, and it has been on those flavors for a week.
Should I transfer to another carboy or can it sit on the fruit for another week (2 weeks in total)?
Should I transfer to another carboy or can it sit on the fruit for another week (2 weeks in total)?
