I jumped on the bandwagon and did a 120 minute IPA and hopped the buhjesus out of it with 9 oz in the boil, and I did 5 oz as a dry hop for 1 month. I am trying to find the maximum threshold for hop flavor, character, and bitterness but obviously it will need to mellow out quite a bit. I calculated roughly 135 IBU's for the hops that I used. I know that anything over 100 IBU's is basically undetectable, but right now I am hoping it will mellow down to something that is just bold and not lethally bitter... You sound like a hop aficinado, what would you say is the expected wait time on it turning into something more palatable?