Waiting to do secondary

[HB2112]

So I miscalculated my primary fermentation time. I'm leaving Wednesday for a little over 2 weeks. The primary fermentation is just winding down getting a bubble in the airlock about every 30 seconds. The secondary includes a 5-7 day dry hop. So I was thinking about cold crashing, racking into the secondary carboy and leaving it until I get back to start the secondary and dry hop. Would this work, and if so what temperature should I keep it at until I get back?
Thank you

 

[RM-MN]

Just leave it where it is at and at that temperature. When you get back you can dry hop in the same fermenter for 3 to 5 days and avoid moving it to secondary where you risk infection.

 

[HB2112]

Just leave it where it is at and at that temperature. When you get back you can dry hop in the same fermenter for 3 to 5 days and avoid moving it to secondary where you risk infection.

Got it, thank you

 

[betarhoalphadelta]

Just leave it where it is at and at that temperature. When you get back you can dry hop in the same fermenter for 3 to 5 days and avoid moving it to secondary where you risk infection.

Not to mention oxidation during transfer...

@HB2112 I can't speak for anyone else, but I haven't done a secondary in close to 20 years. Leaving the beer on the yeast/trub is no problem. I even do it when lagering--there are beers where it can be 6ish weeks from brew day to kegging day and the beer sits on the yeast/trub.

So I'd leave it where it is and at that temp as RM-MN says, to let the fermentation fully finish up. When you get back from your trip, then you can cold crash and dry hop. And rack it straight from the fermenter into either your keg or whatever your bottling method requires.