Newbie Alert! Secondary and Dry Hopping

Hey Guys. Newbie question for you. I am just about done fermenting a Northern Brewer Kama Citra Session IPA. I am trying to adhere to the recipe and instructions as closely as possible as this is my first IPA. The instructions are telling me to transfer to a secondary, let condition for 2 weeks, and then dry hop for an additional week before bottling. Is there any benefit in doing this rather than just dry hopping in my primary for 7-10 days after fermentation is complete? Feedback would be appreciated. Thanks!

 

For the most part, bulk conditioning an IPA off of the yeast cake isn't going to do much besides reduce the flavor that you spent time trying to get from your lat hop additions and hopstand. If your beer doesn't have off flavors, just dry hopping at the end of fermentation and then packaging is going to result in a fresher beer.

 

Bit of advice: dont listen to directions that come with kits. Northern Brewer will be a bit more updated with current knowledge but I've still seen some dumbass recipe instructions.

Secondarying is waning out and 99% of people here will tell you to not do it. I am going to be one of those people. 3 reasons:
- you are a beginner, and run more risk of infecting your beer during the transfer
- IPAs are very susceptible to oxygenation. YOu want to keep the oxygen contact time to an absolute minimum or youll loose all the hop flavors youve been working so hard on
- IPAs should be drank young. Basically as soon as they are finished and carbed. Aging it will not make it any better with time. 4 weeks is longer than any IPA ive done

definitely dry hop in the primary

 

^ what those guys said.

 

Much appreciated gentlemen! I will let you all know how it turned out.