I brewed an IPA couple weeks ago (OG=1.064, IBU=65, no dry hopping but large 30 minute whirlpool edition), and have a small dilemma. I always ferment my IPAs for four weeks. I usually dump trub after about two weeks and cold crash the last three or four days. Due to summer vacation to Ireland, I will either have to keg right at three weeks, or at 5 1/2 weeks. It has already reached final gravity. Any opinions on which to choose? Not sure it really matters since it will condition in the keg but want to make sure the yeast has time to clear up everything.