I have been brewing 8 gallon batches and fermenting in two cornys, so ive been able to experiment a bit with cold side changes. I recently brewed a galaxy marris otter smash w hornindal. One keg recieved the dry hops during fermentation @ 92*, and the other was dryhopped after fermentation @ 65*.
The former took longer to ferment (3 days vs 2 days), had a really intense hop burn that lasted a few weeks, but had a much more complex flavor and aroma profile than the latter. The latter was much cleaner and straightforward in aroma and flavor— but a lot more subtle. Both were incredible.