There are a lot of beliefs/methods here. I like to dry hop in my keg after fining/filter. Double dry hop, time depends on temp. I now do three days@70 then fine, crash (not too fast). Filter after three days crash. Carbonate. Keg hop four days before consumption. I've left dry hops in at serving temps for two weeks before noticing some grassy. I've noticed it in four days at 70°.
Note; I use a lot of Co2 to triple purge EVERYTHING. Even if you don't keg you should have Co2 or nitrogen available for brewing ipa. It REALLY is that important for hop bombs (except for that one guy who was actually looking to reproduce the caramel sweet oxidized Alfa acids flavor of old ipa).