WolfieBrew
Well-Known Member
I brewed my first batch on beer on 11/6/10. It is an Shoultz-Meyer Red Carmel Amber Ale. The recipe advises to leave in the primary for 2 weeks and then rack to the secondary. Once in the secondary, the recipe calls for dry hopping with Centennial Hops for 3 o 7 days. I was advised that I can leave in the primary for an extra week until I return. I am just wondering if it might be better to rack to the secondary and just dry hop for the full 7 days. If my trip expands, it could have up to 9 days of dry hopping. Any comments?