Probably the most critical period is being able to get the dry hops out after 7-10 days...it can sit in primary as long as you need it to, then work your 2 week availability around the start and end of dry hopping.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger