What he said ^
But I've found that I need at least a few days of dry hopping at ferm temps to get the hop flavors I'm looking for. I usually put the hop bag full of hops in the bottom of my clean serving keg, rack the beer into the keg, seal the keg with a blast of CO2, and let it sit in my ferm chamber for 7-10 days. I then just move the keg into my keezer and start carbing it. I don't pull the hops until the keg's empty and ready to be cleaned.
I'm trying to find some porn filmed by a dog wearing a GoPro. - SharonaZamboni