I know there has been extensive discussion on dry hopping before but I can't seem to find any word on what the shortest time is one can dry hop in the secondary. I was brewing an IPA, which was going fine until I transferred to the secondary, at which point I sampled and found that I could neither taste not smell the hops. I proceeded to add some oak chips to the secondary as I'd planned, thinking that maybe I just wouldn't call this an IPA after all, but then I decided I still would like to round this off with a punch of hop aroma, so I dry hopped two days ago with 2oz US Fuggle. I don't want to lose any aroma, is 2 days long enough for the hops to do their thing and to move on to bottling? The beer itself was in the primary for a week and has been in the secondary a week and two days now.