A recommendation is fine. But telling people they will have a weak IPA, with low bitterness and aroma, by employing a 3-4 week fermentation/conditioning/dryhopping schedule is just plain false.
Stop speaking in absolutes and then maybe people won't call you out.
What you're referencing has more to do with time in the bottle. Like a 6 month old bottle of Pliny the Elder vs. one that was just bottled 2 weeks ago. No one is leaving their hoppy IPAs in their fermenters for several months so this flavor/aroma dropoff you speak of is not an issue.
Stop speaking in absolutes and then maybe people won't call you out.
What you're referencing has more to do with time in the bottle. Like a 6 month old bottle of Pliny the Elder vs. one that was just bottled 2 weeks ago. No one is leaving their hoppy IPAs in their fermenters for several months so this flavor/aroma dropoff you speak of is not an issue.