Originally Posted by Tipharet
Ok, so now I am curious about dry hopping. Should I wait for a few days to make sure the yeast clean up after themselves to prevent diacetyl or go ahead and dry hop then raise temps a couple of days before I bottle? My last IPA had a pretty bad diacetyl issue and I waited a month to bottle on that one. I currently trying to warm those bottles up in hope it cleans itself up.
Active fermentation may be complete, but the flavor profile of the beer is incomplete until the yeast have thoroughly cleaned up their own byproducts (diacetyl).
I'd say a minimum of two weeks in the primary. I like to secondary my big IPA's because the amount of trub increases the likelihood (in my experience) of some slight yeast mutation. Plus, adding dry hops on top of primary trub will leave you with a LOT of sludge.