I've typically added my dry hops at anywhere from 10-14 days from the start of fermentation in the primary. After reading "For the Love of Hops", I am tempted to try adding my dry hops sooner. Stan reports that yeast create some of the aroma compounds that are desirable in dry hopping. I may have to start toying around with doing separate "early" and "late" dry hop additions to see if it brings any added benefit.
Anyone experienced dry hopping a lager in the primary at 4 weeks, for an additional week. Maybe let the temp increase from 50 on its own. Then rack to a keg and lager cold as usual.
Yes, and it works great. I did a combined D-rest/dry hop on my "Hoptoberfest" this summer and it was my favorite beer that I've brewed to date.