Originally Posted by coypoo
Just a word of advice for the next time: if you're going to dry hop I'd wait longer than 4 days into fermentation. The yeast are likely still active, albiet sluggish, at this point, and they can and will consume of the hop compounds from your dry hop addition. I'd wait a minimum of 7 days just to be safe. YMMV
Even this has been contested, the consumption of hop compounds thing is more of a hop compounds binding to the yeast and dropping out when the yeast floccs out. Firestone walkers Union Jack and most of their other beers are dry hopped at the tail end of fermentation (usually with in .5 Plato or so if I remember right) which apparently helps to scrub off o2 from the hops, and as their head brewer stated --yeast in the presence of hop oils do some interesting things (not a quote as I can't remember it word for word).
I think the idea is to try different things. I really like splitting up my dry hopping-- an ounce or 2 at the tail end of fermentation, and then another ounce or 2 in the keg for really hoppy beers.