So below is a picture of my secondary fermenter with with one ounce of cascade hops for dry hopping. I didn't have a hop sock and I read on here that some people just throw fresh hops in the carboy, but i've swirled and swirled and they don't sink. I guess I should have put the hops in the carboy before racking into it. My question is will the hoppy aroma and flavor be extracted efficiently with the hops concentrated on top of the beer? And I planned on hopping for two weeks before bottling, is that too long? Thanks everyone!