[nateo]

I'm making a Belgian Brut-style beer right now, and want to dry hop with Nelson Sauvin. It's oaking right now. Should I wait until it gets closer to bottling time to dry hop it, or should I dry hop it now? How much should I use? I haven't dry-hopped any Belgian beers before, and don't want to overdo it. I'm planning on bottling it around the end of April.

EDIT: I'm thinking 2oz, one week from bottling. Does that sound reasonable?

[tygo]

I recently dry hopped a pale ale with 1.5 oz of nelson pellets for about 4 days in the keg and the aroma was really prominent.  So if that's what you're going for then what you're saying sounds good.