« on: April 03, 2014, 08:37:10 PM »
4 days, in my opinion, is way too early to transfer to secondary. If you pull the beer off the yeast too early, you could wind up with off flavors and a stuck fermentation. Like the others have said, leave it be for a while. I rarely even use secondary anymore, even when dry hopping.
I love dry hopping. adds a different dimension to a beer. I've enjoyed experimenting with beers that aren't traditionally dry hopped, like German wheat, tripel, stout,to name a few.
Airlock activity is a poor indicator of fermentation progress. Could just be CO2 just coming out of solution, and not actual fermentation.
Welcome to the forum, this is a great place to learn!