I have a beer i made about a week ago. Its a West Coast style IPA that is heavily hopped (98 ibu) Im still a newb so i still use extract and the two bucket method.
OG - 1.072
* Brewed/started fermentation on Sunday
* Fermentation started in less than 4 hours!
* Tuesday morning my gravity reading was 1.011
* I dry hopped and transferred to secondary on Friday (gravity still at 1.011)
Is it normal for an IPA to finish fermenting in less than 48 hours?
How long should i keep it in secondary?