Quicker than expected fermentation?

[a_dwiz]

So I'm doing Northern Brewer Swig of Sunbeams, and after the 2-week primary fermentation, my airlock has almost completely stopped bubbling. The recipe calls for a 1 to 2-week secondary with a 5-7 day dry hop. Should I just just dry hop 7 days and call it good? Any suggestions help!

 

[BrewInspector]

Yep,
The actual fermentation only takes 2-3 days. Activity continues for some time following and there are/may be benefits to allowing the yeast to do their thing for 1-2 weeks. You have already done that. Add your dry hops and call it done. There is little to no benefit to dry hoping more than 4 days but that is up to you. Most will suggest that you do not transfer to a secondary. Just add your hops. Transferring risks contamination and oxidation.

There will of course be suggestions to check it with a hydrometer to be sure you are really done but 3 weeks in the fermenter will be plenty unless you have a big high gravity beer.

 

[kh54s10]

Agreed. I am surprised that it took 2 weeks for the airlock to stop bubbling. But bubbling does not mean fermentation. An airlock can bubble from temperature change, even just a little, and atmospheric pressure. I had a neglected beer bubble one day after sitting there with no activity for a couple of months. Cold front....

No secondary, especially for IPAs. Oxygen diminishes flavor and aroma. I dry hop 5 - 7 days. Let one go 2 weeks through procrastination, tasted it, little hop presence so I did a second dry hop.