Dry Hopping Amounts

I'm working on a recipe where I'll be dry hopping for the first time (an Irish Red with a nice hoppiness (Cascade), so I guess call it an Irish-American Ale). I was curious if there is an appreciable aroma difference between 0.5oz and 1.0oz of whole hops for dry hopping (5.25 gallon batch)? I don't want the hoppiness to be out of control, but want a nice nose to it. Your experiences?

EDIT: I've also read the BYO article on dry hopping....I'm just looking for some personal descriptions or something along those lines.

Just transferred my Irish Red over to the carboy last night. Dry hopped with .5 oz. of Cascades (pellet), too. I'm looking forward to trying it.

I'll put a 1/2 oz in for a week and then if I want more, I'll replace it. My most recent, Bent Rod Rye, I did 1/2 oz cascades for a week, then some Fuggles & EKG for another week.

My IPA had 1.25 oz each of Cascade and Amarillo for two weeks. No grassy flavors or aromas. Your 1/2 ounce will be fine. If you didn't have any late addition hops in the boil the aroma will be more subtle.