Dry Hopping a Larger

[pnh2atl]

I just brewed a lager that is in the neighborhood of a Sam Adams Boston Lager. It is just about done fermenting (day 7) and I'm letting it warm slightly from where I fermented (53F) although there were no real diacetyl flavors. Then I was going to rack it to secondary for 5-7 days before lagering it for a month or so at 34F. Should I dry hop it in secondary or when I lager it? Also is 3-5 days long enough?

Thanks.

 

[bruck]

I would recommend doing it in the secondary. I don't think you will get alot of the hop flavor and aroma at lagering temperatures.