So, I chose Brewer's Best American Amber for my first beer and brewed it Feb 7, using 1056 for my yeast. I chose my style a bit randomly, so I decided to drink a variety of ambers so I could make an educated comparison when mine finishes. Go figure, ambers are way maltier than I prefer. I'm considering dry hopping with some willamette to cut through some of the malt. I know this won't be a pure amber ale anymore but will it taste good? Am I better off just leaving it alone? If I dry hop is willamette (which is the hops the kit used) a good choice and how much for how long?