I've got a very lovely and quite potent American IPA that I've brewed several times now, from experience I know it'll get down to 1.006 in about 2 weeks if the temp is ideal.
The brew has been in for 2 weeks but as the ambient temperature has dropped so much it's only at 1.010 so not yet complete.
now my question! I either keg today or leave it for 2 weeks while I'm away, will it be ok on the yeast for another 2 weeks or should I just keg knowing that it's not yet complete? (my pressure keg should keep it at 15 psi)
Further question, if I do keg should I add the priming sugar or trust that the pressure that's inevitably going to be there from continued fermentation will be enough to carbonate?
I'm such a noob at this stuff.