Fermenting Dilemma!

[Fairbrew]

I have a Black IPA fermenting nicely at the moment. My problem is I go away when the ferment will be 12 days in. I intended to leave till finished then rack in to secondary and dry hop with 50g each of Apollo, Ahtenam and Cascade. Would I be best to do this before I go away and leave to dry hop for 8 days then crash chill and bottle when I get back? Or should I leave it on the yeast for a 3rd week and dry hop when I am back? I usually only dry hop for 4 days so unsure if 8 days will make it grassy.

[Nofolkandchance]

How long you away? Id assume you'd be all fermented out in 12 days time and if it were me, Id crash cool and dry hop then. I dry hop for 7 days very frequently and never had any grassy issues.

[Fairbrew]

I am away for 7 days ,so could have the hops out after 8 days then bottle.

[RobWalker]

I've had grassy issues in the past, but cold conditioning will iron it right out. Dry hopping in the cool will reduce grassy flavours, but also slow the dry hopping process right down. Maybe you could leave it there for the 8 days and see how it is when you get back. If you want more aroma, just move it into the warm with the hops still in.

[raiderman]

I have hops in the cornie for serveral months sometimes without any grassy or resinious effect. If you are going to get either I suspect its more down to the amount of hops as opposed to the contact time

[Fairbrew]

It finished fermenting and has now been crash cooled . I will add the hops tonight before I go away and leave in the fermenting fridge @ 5 degrees.
Thanks for the advice