After full fermentation (at least two weeks), trasfer to secondary and dry hop for 7-10 days. Rule of thumb is never longer than 2 weeks dry hop or grass flavors may result.
Keg #1: RHESB 6.2
Keg #2: Cascadian Stout
Keg #3: BMC West
Fermenter #1 Bourbon/Oak Vanilla Porter
Bottled: Mjolnir Mead, Lazy Daze Hefe, The Bollocks ESB, Dark Matter stout.