I'm making a dry hopped amber ale and was wondering, when you dry hop, is it part of your allotted fermentation time or is it extra? For instance, I want a 3 week fermentation and a 5 day dry hop. I also want the dry hop to take place in a secondary. So do I primary for 3 weeks, then 5 day dry hop in the secondary, or 16 days for primary and then 5 in the secondary for a total of 3 weeks? Recommendations?