Secondary Fermentation Question???

I like to dryhop about 5 days before packaging the beer, to maintain great hops flavor and aroma and avoid any potential "grassiness" from leaving the beer on the hops too long. So, in this case, if the beer is fairly clear and at FG and not changing, then I'd packaging in 5-7 days.

 

And not being a guy, besides!

 

Yooper's a helluva fellow

 

Ok, here's a more serious response. Yooper gave you good advice, as he said, dry hopping is usually the last thing you do, because the aroma from the hops are delicate and may disappear quickly.

That being said, depending on how big an imperial ipa you brewed, your beer will likely need to age some. A general rule of thumb is that the bigger the beer, the longer you need to age it.

It sounds like your beer is about 3 weeks old. You could taste it now and, adjusting for it being warm and flat, see if you think it could benefit from more time. If not, bottle, if yes, let it age for a few weeks, then taste again and see if it needs more hop aroma and dry hop again, if necessary.

If you do age it longer, you should rack off of the dry hops.