You'll be able to carb it, even if you let it sit for 6-9 months, there will still be done viable yeast around. The carbing will just take longer.
A DIPA can sit for a long time (the higher the alcohol the longer you can age it to the benefit of the beer). Although I don't recommend dry hopping and letting it sit on the hops for more than 3 weeks, the beer will pick up a grassy taste. So if you want that nice hop aroma, you should wait until a couple of weeks before you're ready to bottle. (Or do it in the primary, there are tons of opinions on when to dry hop, most agree that the beer should not sit on the hops for an extended time though)
The longer you let an ipa sit around the less hop aroma you will get (which is why you brewed an ipa in the first place right?). The aroma fades over time, usually the first couple months
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