[mlager]

I'll be dry hoping my beer for a week, is it recommended to cold crash prior to racking into keg, or are there negative affects to cold crashing, I.e. Aroma loss?

[tschmidlin]

I tend to crash dry-hopped beers to drop some particles out before kegging.  I don't see why it would lose aroma by doing that, but I've never tested it either.

[bluesman]

My SOP is to cold crash in the primary then keg and dry hop. I get really good aroma with cold dry hopping. It may take a little longer to extract the hop oils but it will happen in due time.

I leave my dry hops in the keg for at least two weeks and sometimes for the duration of the keg.

[blatz]

i can't see it being a problem at all, but I would dryhop a little longer if I were you 

[cheba420]

Just listened to an old episode of Brew Strong on the drive yesterday regarding dry hoping and they were saying the opposite. They indicated that shorter contact time is ideal. 5-7 days. I'm sure it depends on the beer being made but they said the longer the hops are in contact the more likely you are to pull the vegetal flavors along with the hop oils and aroma.

I've let a couple of my dry hoped beers go longer and have definitely noticed the vegetal flavors pop up. Anyone else? I think I'd rather go with higher alpha hops or an increased amount of low alpha hops for a shorter contact time than a small or moderate amount of low alpha with longer time.

[Hokerer]

Just listened to an old episode of Brew Strong on the drive yesterday regarding dry hoping and they were saying the opposite. They indicated that shorter contact time is ideal. 5-7 days. I'm sure it depends on the beer being made but they said the longer the hops are in contact the more likely you are to pull the vegetal flavors along with the hop oils and aroma.

I've let a couple of my dry hoped beers go longer and have definitely noticed the vegetal flavors pop up. 

Gone a little over three weeks with no ill effects.  I do use pellets though so maybe that makes a difference?

[blatz]

I leave my hops in the keg till it's done.

[tschmidlin]

I've let a couple of my dry hoped beers go longer and have definitely noticed the vegetal flavors pop up. Anyone else? I think I'd rather go with higher alpha hops or an increased amount of low alpha hops for a shorter contact time than a small or moderate amount of low alpha with longer time.

The alpha content doesn't really come in to play when dry hopping, it's the water/alcohol soluble oils that don't need to be isomerized that do.  But I tend to agree that shorter dry hopping is better, at least for my palate.  14 days is my upper limit, but some go for 3 or 7.

[Lynux]

IME dry hopping cold minimizes the vegetal/grassy flavors people associate with a longer dry hop.  I'm with Blatz, the hops don't come out until the keg is kicked.  The hop aroma stays with the beer until it's gone.