Sorry for being vague.
I like to ferment at the low end of the fermentation recommendations on the packet. I usually leave the beer on the yeast cake for two weeks then cold crash it for a week. Then I transfer it to my keg.
I ferment in cornies. About four gallons in one keg. I use the same temp for all four, same wort.
First frenchpress was two ounces of homegrown hops (cascade northern brewer and nugget.) Then split between kegs. The second french press was 1.5 ounces of Simcoe, citra and galaxy for each keg.
Now I know the variables are messed up to do a proper experiment. I made 16 gallons of IPA total, four gallons in each keg.
Google homebrew talk French press. They habe over ten psges of good info. Its using beer with a shot of alcohol (for pH reasons) at a temperature of 170 for 50 minutes to soak the hops to produce a similar (dry hopping) affects.
Edit: I believe a yeast strain that leave more sugars like 04 will produce positive results when high amount of dry hop additions are in use.
Edit: I used IPA recipe from jamill's book: brewing with classic styles. All grain version. Its a basic american IPA recipe.
Edit. I brew to drink. Many people say my beer taste like any craft beer sold in stores. No major flaws. However I do not brew to style (important info if you brew for competition). I don't want people to get angry on my topic.