I have a beer that is ready to be transfered to secondary, but I wont be ready to use its yeast cake for at least a week. I really want to get this one to secondary because it is dry-hopped for two weeks and I want it to be ready and bottled in mid June. Also, it has been in primary for 13 days, so by my typical practices it would be going into secondary today or tomorrow anyway. So, do I strech the primary and hope it bottle conditions quickly, or do I transfer to secondary and trust that the yeast cake will survive for 7 days with an inch of wort on top of it.
I could have it refrigerated if necessary while the first beer dry-hops warm for a week and then cold crashes for a week...