When To Dry Hop After Fermentation

Your classic American or west coast style IPA has typically always been dry-hopped after fermentation has completed in beer equipment, usually, 7-10 days post pitching. In the past, I would rack my beer to a secondary vessel fermentation tank or brite tank with 2-3 ounces of hops per 5-gallon batch.
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Your beer should stay in contact with the hops for 2-4 days before it’s bottled or kegged. After a few days, there’s nothing more to gain for extending the time in contact with hops. You’ve reached a saturation point where aroma can start to fade.
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I would encourage you to skip secondary fermentation and always dry hop in the primary to reduce oxidation with racking in beer equipment.

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