RM-NM was on the money, but here's my input:
Originally Posted by nasty_rabbit
1 – Will I lose the flavors by allowing this to sit that long in a chilled carbed keg after fermentation is complete?
2 – Will the flavors last longer if I transfer to the keg (purge with CO2) and use this as a secondary until it is time to chill and carb?
3 – If number 2 is a better option, would dry hopping be a good idea to boost the IBUs?
4 – If dry hopping, should that happen at the time of transfer or wait until two weeks before carbing?
5 - Should I package up these ingredients, put them away for a later brew day, go back to the LHBS and do a Blonde?
1- yes. chilling the keg will prolong hoppiness but that will only go so far. might keep thing fresh for a month or two - but not four. hoppy beers are best enjoyed fresh, so make the APA (and any IPAs) last so they're ready just in time. you don't want to age anything that features hops as its main taste/aroma.
2- not really. if you want it hoppy, keep it fresh.
3- dry hopping does not increase IBUs. it will increase aroma, and some flavor, but it will have no impact on bitterness.
4- dry-hop should be done a week before bottling/carbing. dry-hop aroma will fade relatively quickly, so you want that to be the last thing you do before getting ready to serve.
5- yes, but even a blond should be enjoyed relatively fresh. i admire your sense of industry but i think you might be jumping the gun here. now is not the time to be making light or hoppy beers. now is the time to be making heavy and/or dark beers - stouts, spiced christmas ales, dark belgians, wee heavy, etc. i wouldn't be making APAs and blonds until late november at the earliest.