Ferment time for an ipa

I am brewing an ipa with San Diego super yeast this weekend.
As this yeast is a quick worker and I want to keep as much hop aroma as possible, should I still keep this in the fermenter for 3-4 weeks or could I keg and dry hop it sooner than this?
Would the clean up be done in two weeks?

Thanks

 

Are you making a starter and do you control your ferm temps? OG of your IPA?

I am not sure about that yeast but my IPA's are usually done in 2 weeks then i dry hop for 5 days and then keg. Or if you are dryhopping in the keg obviously keg then dry hop.

 

As mentioned earlier it all depends on your fermentation conditions.

1) Are you making a starter? This will allow you to ferment hella fast.

2) do you have fermentation temp control. A faster the fermentation the more energy is released per unit time. Heep it cool and you will keep it from getting funky.

I have fermented IPA's with starters of Super San Diego that have been grain to glass in 2 weeks.

I hope this helps.

 

Yes I will be making a starter tonight (2 litre on stirplate) for a Sunday brew day.
I don't have a dedicated fermentation chamber but my basement stays at a steady 62f.

 

I would say you should have no problem kegging after 2 weeks. Also remember that the beer will rise in temp and with a super yeast like that it could rise in temp upwards to 10 degrees. A swamp cooler could be a good idea for this one.

 

Thanks for the info. I'm excited to try this one...