I recently made what would be considered my first big beer. I made a DIPA that started at 1.080 and has fermented down to 1.010, its been in primary for a month. I used a lot of late addition hops for aroma and flavor and plan to dry hop it in the keg.
I have read plenty about the merits of aging bigger beers but I also do not want all my late addition hops to fade into the background. Last hydro sample I took tasted good, no harsh alcohol burn or anything, just smooth hop bitterness and flavor.
I am seeking opinions on dry hopping and kegging it now vs letting it sit another 2-4 weeks.