Conditioning HG IPA

I hope you didn't bottle after 5 days. Even though active fermentation was complete, there is still much more conditioning to take place in your fermenter. Here's the science behind what goes on in that bucket. So even though there is no airlock activity, there is still lots going on that makes your beer better.

I pretty much follow the guidelines in the link . . . at least two weeks in the primary and sometimes it ends up as three. The hydrometer is brought into action before it's racked. Then the beer is pretty safe to be bottled/kegged with another 2'ish weeks involved for carbonation. For good measure I usually give it another week before drinking, so about 6 weeks after brew day a simple beer like you described should be ready.

 

With hop-forward beers it's best to get it to FG, get your dry hop schedule in, and then package. I usually get this done within about 3 weeks of brewing the beer. Hop-forward beers are always enjoyed most fresh, even if you added some extra malt extract. I'll admit that I think most hoppy beers are best around week 7 or 8. This gives you some time to let the beer clean up a little in the fermenter, (^^^as said above), bottle condition, and still have a week or 2 in between.

Don't let this beer sit around because it's bigger than you intended or because it's not as hoppy as you intended for a big beer.