Not to fire up old controversy, but one way to get (too much) flavor from dry-hopping is to hop cold and long. IME, fridge temp dry-hopping of more than a few days begins to impart tea-like/hay-like flavors along with dryness and astringency. Chew on part of a hop pellet and you'll know what I'm talking about.
Damaged the flavor of my second most recent IPA with this method, but thankfully the aroma was unscathed.