Originally Posted by Naked_Eskimo
Nope, this is my first brew. Just planning ahead.
Admittedly, I had no idea what to do the first time I dry hopped a beer. It's a technique that isn't really well covered in books or brewing instructions. Most books just mention that it's a technique that involves adding hops to the beer after you've pitched the yeast and leave it at that. I had basically the same questions as you. When do you do it? How long do you leave the hops in for? And how do you get the floaties out of the beer?
The first time I did it, I left the hops in for 3 days (way too short of a time) and I ran the beer through a strainer into the bottling bucket. This was wrong for so many reasons that I wasn't aware of at the time. Although, I didn't have any issues with oxidation (probably just lucky). When I strained it, the strainer didn't catch anything. I also didn't have floaties in the beer. One thing (of many things) the experience taught me was that hops pellets pretty much either dissolve in the beer or very quickly settle into the trub. It doesn't seem to cause any real problems.
Oh, and one other thing. I was using just a siphon tube. I didn't have a racking cane or auto-siphon at the time. So there was nothing preventing the hops from entering the tube.