Why does it not do anything to dry hop 14 days after pitching?
If the goal is an aromatic, hoppy beer, a week of unnecessary aging is counterproductive. You'll run into brewers who dry hop just before fermentation ends, just after, or a few days after, but not a week. And if fermentation of a <7% beer isn't done by day 7, you have yeast problems.
Ok. That makes sense and I just don't really do IPA's. So I brewed three days ago and it looks like fermentation is windi g down. The Krausen just started to fall this morning. If it stays the course it is now day 6 or 7 would be the day to start dry hopping.
Here is the other question I have. Does it benefit to dry hop in a secondary? I always was under the impression that it's better for the beer to sit on the yeast as long as possible.