Ferment timing help!

Brewed a big IPA on 2/16/14. Have in fermentation chamber at 68° and plan on leaving it there for 3 weeks. The problem comes with timing... I will be leaving for a month on March 21st.

Should I rack to secondary a week before I leave dry hop for 4-5 days, cold crash for 2 days then bottle.

Or move off yeast, put in secondary and let is sit for another 4 weeks then Dry hop and bottle when I return.

Thanks for the help.


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If you are not in a rush to drink it when u get back, I'd secondary.

 

I'd also secondary it and dry hop once you're home


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Awesome, thanks for the responses.
My only worry was that bottle carbonating would be a problem after 2 months. After further reading everything should be ok.




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Could always repitch yeast at bottling, never done it but sure you can find info on here about it.

 

Once you rack to secondary, you should be fine to leave it there until you get back and are ready for the next step.


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I can't disagree that moving to a secondary to dry hop and bottling when you return late April is a reasonable option. If it were my beer, I would dry hop in the primary after 2-3 weeks of fermentation then bottle/keg after 4 days of dry hopping. This is my schedule for all of my DIPA's. Obviously, I'm in the no secondary camp and I respect other's right to disagree. This way you can enjoy some great beer when you return from your trip!

 

Great, thanks for the input. Think I will leave in primary for 3 weeks, dry hop in primary for 5 days, cold crash got 2 days then bottle. Then when I get home she will be ready to go!
What is a good temp for a quick 2 day crash? Also do you put your hops directly in the primary it use a hop bag! Figure if I cold crash everything should drop out of suspension.


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sounds perfect. bagging won't do any harm unless you over stuff it, but i dont find them necessary, just start syphoning mid-way down and lower it along the way and you should get minimal hop bits

 

I cold crash mine down to 34. Or as cold as you can get it, without freezing it of course.