I have a light beer that is 4 weeks into its primary that is currenty in the dry hop phase. If all went as planned I would bottle this weekend after one week of dry-hopping. However, I don't know if I have the time to bottle this weekend!
1) Rack off the trub and let it secondary until I'm back from vacation?
2) Leave it alone, a total of two weeks of dry hopping won't kill it. Bottle when I return.
This is a 3.5% ale (sterling gold) you can find on these boards. I already endangered this beer by letting it ferment with US 05 in the upper 70s (78-80!... so I'm kinda inclined to let it sit on the yeast for as long as possible, even if that means the dry hops are in there for a somewhat longish time. I haven't tasted it yet; have no idea if its even good after such a high ferment temp. I should probably taste it.
I don't see a problem. Taste it and proceed with the hopping. Hoppy session beers are a real treat.
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