Does anyone have any good tips or techniques for dry hopping? I've been dry hopping my IPAs with various combinations of hops at the rate of about 3 1/2- 4 1/2 ozs for 10 days in the primary. I don't drop them in until 10 or 11 days after fermentation has begun.
My problem is that I can never get the aroma to stand out past about a week after the carbing and conditioning phase. It amost seems like a waste of hops when you can't enjoy the aroma for more than a week. I've tried moving to a secondary for dry hopping but didn't feel the results were worth it. I also already do a 2-2 1/2 oz flameout addition.
What's the temp of the secondary when you dry-hop? You'll get better extraction at 60-70F. Also, if you can, rouse/stir the hops with co2; the movement will help oil extraction but you need to avoid introducing more oxygen.