Another dry hopping question/dilemma

Does anyone have any good tips or techniques for dry hopping? I've been dry hopping my IPAs with various combinations of hops at the rate of about 3 1/2- 4 1/2 ozs for 10 days in the primary. I don't drop them in until 10 or 11 days after fermentation has begun.

My problem is that I can never get the aroma to stand out past about a week after the carbing and conditioning phase. It amost seems like a waste of hops when you can't enjoy the aroma for more than a week. I've tried moving to a secondary for dry hopping but didn't feel the results were worth it. I also already do a 2-2 1/2 oz flameout addition.

I assume that you bottle. Maybe try to leave the hops in there for a little longer, 2+ weeks or so? Has this happened with different varieties of hops? Different farms/brands?

If you kegged I would suggest leaving the hops in the keg for the entire time it is on tap. That’s what I do and usually the last pour is the hoppiest!

Also, how are you dryhopping? Just throwing them in the primary? Some people like to put them in a bag with marbles or other heavy foodsafe material so they sink and stay submerged the entire time.

A third thought that came to mind is that maybe fermentation is still active after 10-11 days and the co2 is driving out some of the aroma (this is probably unlikely but I figured I’d mention it).

I just made an ipa and racked onto maybe 3oz o hops in the secondary and left that for two weeks and had good aroma might just need to have it sit a little longer. How long is it in the primary?

What's the temp of the secondary when you dry-hop? You'll get better extraction at 60-70F. Also, if you can, rouse/stir the hops with co2; the movement will help oil extraction but you need to avoid introducing more oxygen.