dry hop & slow fermentation

[r_marczak_83]

My fermentation is slow with not as much krausen as I'm used to, so I let it ferment 3 days longer before adding the 3oz of dry hops (Zombie Dust clone). Once the 7 days or so is up and its still fermenting possibly, can I try and remove the bag of dry hops and let it sit to clear, or will leaving it in there cause any off flavors?
I have the option to secondary, but many say its not necessary.
the beer is still quite cloudy and I dont have option to cold crash. I have no problem with letting time do its thing. I just didnt want to mess up the flavor.

 

[CA_Mouse]

I've seen some hops produce a grassy or an unintentional flavor if left longer than 14 days. It will start to clear as the yeast finish their jobs. You can always taste your sample when you check for stable gravity (that is what you are more concerned with as it can cause bottle bombs).

 

[r_marczak_83]

My dry hop time is about to expire. The beer is still awful looking.
I'm thinking since I don't have much to lose now, I'm going to transfer to a secondary to complete the dry hopping and use a 5 micron filter in the process. It will still ferment a little bit after the transfer, so I don't see any adverse affects.

Anybody had this problem due to putting a whole package of Irish moss in the boil instead of a few tsp?

 

[flars]

I would take a hydrometer reading today and then another a few days later to check whether or not the fermentation is done. Leave your beer in the primary if it is not done fermenting. You may need to dry hop again if the beer needs to be in the primary longer to finish the ferment.

Bubbling through the air lock, if you are looking at that as continuing fermentation, may just be CO2 in solution released by the dry hop.

Forget about doing things in a certain number of days. Use the hydrometer to determine when the fermentation is complete and then move on tho the next step.