As the title suggests, I'm looking for guidance on when dry hopping isadvantageous. I have only done it once (on Old Peculiar, where a friend recommended it). I guess I'd like to know the theory behind when to do it and then what particular types of beers it would be recommended for. I have made ESB, Ginger Beer, Rauchbier, and a Dutch Dark Lager recently and didn't dry hop any of them, although I always do a primary and secondary frementation. I have a Scottish Ale I will start today.