I hear people say that keeping your brew in primary for 2-3 weeks, if you need to rack to secondary for say dry hoping, is the way to go to ensure primary fermentation is complete. I just bottled my first batch, dead ringer IPA, and I sampled a bit and it tasted great.
I guess my question stems from that I was given some advise to rack to secondary a bit sooner than the 2-3 weeks. I was told that I should rack when bubbles hit more than 20 seconds a part, which happened at about 5 days for me. The reasoning was that he felt this ensured he got some active, healthy yeast in his secondary to help along conditioning.
I’m curious for opinions about this, particularly the science. Do both ways each have merits, or do you really want to wait that 2 weeks?