My recipe calls for a 4 to 5 week secondary fermentation, which falls on Christmas when I will not be around. It also calls for pitching additional yeast 3 days before kegging.
Should I keg the beer at 3 weeks or go to almost 6?
Topic clone-recipe secondary secondary-fermentation homebrew
Category Mac
Let it go the full 6 weeks. A little aging always improves the flavor unless you want hoppy hoppy hoppy IPA's.
What is your OG and projected FG, also how much yeast did you pitch? I find that high gravity beers at or above 1E6 cells/(ml*degree plato) can finish fairly fast given the right temperatures. If you are worried about overpressure in your keg after only three weeks of fermentation - as I would be with bottles - you can always build or buy a spunding valve [1].
As an aside, most people nowadays skip secondary fermentation, especially when kegging. There has been limited to no evidence of benefits of separating yeast from beer for a secondary fermentation on a homebrewer scale. One of Marschall Scott's early xbmts was on this if you want a read [2]
[1] https://byo.com/aging/item/397-build-your-own-spunding-valve-to-carbonate-in-the-keg [2] http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/
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