I just brewed an IPA which used 2 oz (in ten gallon batch) of Amarillo at flameout but no mention of dry hopping in Palmer/Jamil's recipe for "Hoppiness is an IPA". I have never made an American IPA without dry hopping. If all I'm missing is some of the grassy flavors, I'll skip it since I don't want to have to rack it an extra time just for dry hopping.
Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None
Secondaries - None
Lagering in Kegs - Bavarian Dunkel
Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas