Sorry about that, I've been away again. Anyway, when I do secondary the hops are there the entire time. I brew so often now I find it's sometimes best to let beer age as I do, and simply have one week turn into one month. So I just let it sit, and when I get time to bottle I do it. If it's 2 months later, then so be it. It was still hoppy, though I admit it might be fresher and nicer to have less time in the secondary. I use the secondary as a chance to clear the beer and just let it all sit and chill for awhile. After the 150th gallon, I simply find that time is your best friend when it comes to brewing. You can never leave it in there long enough - no matter what stage you are at.
I always add hops immediately to my secondary container. Then it goes in secondary until I bottle. For this one, it was 2 months. I just made another and it's fine as well. It's a fast easy brew - tastes good. I think the second one was in the secondary a little bit less (say 5-6 weeks), but it was still well beyond the 10 days I usually read about.
I don't know the OG. I'm an extract brewer, so I have never worried about it (I don't have beersmith and frankly I don't really care about that). I do measure final gravities, just to give me a feel for where things are and how things compare, but frankly they always come out about the same (give or take). I do all my fermenting in glass - it's very cool watching the entire process.
Hope that answers questions. I'll pay attention more next time. Sorry about that (I didn't receive any messages that people posted on this - so I had lost track).
Thanks for looking and enjoy - hope it turns out.
I'm in the process of devising a sprecher black bavarian recipe (extract). Anybody with ideas on that one out there?