I'm brewing a highly hopped up lager (I would call it an APL, but I only used 7 pounds light LME, so the ABV will probably be under 5%) with WYEAST 2007 Pilsen Lager yeast at 48-50 degrees in the primary. I plan to dry hop in the secondary, but I'm seeing a lot of people say you should only dry hop 2 weeks before bottling, however that is for an ale rather than a lager. I plan to dry hop immediately in the secondary, dropping the temperature down to 32 degrees over a week, then lagering for 4-6 weeks. That would have the hops in the secondary for 5-7 weeks. Does anyone see a problem with this, or this is a good idea for dry hopping a lager?