Is it a bad idea to do a 'delayed' dry hop? I brewed up a sessionable citra pale ale that I'm planning to serve at the tailgate party for the USF-FSU football game on September 29th. I jumped the gun on brewing it a little bit. It will be ready to keg this weekend so I'm thinking I might just let this one naturally carbonate and then about a week before the game put some hops in a hop-sack and throw 'em into the keg... I want to make sure the aroma is as fresh as possible. I'm afraid if I dry hop now it might die off some between now and then. Any thoughts?