Batch #7. I have an English IPA in the primary and have a few questions. This is my first experience dry-hopping. How long should I keep in primary, how long to dry hop, and should I bother with a secondary or just dry hop into primary? I have read through the forums and see a lot of differing opinions (1,2,3 rule; longer fermentation=better; dry hop gets grassy after a week; etc.). Anyone have experience with all this in an English IPA?
1lb. Medium Crystal mashed at 150 for an hour
10lbs. Pale LME
1oz Challenger @60min
1oz EKG @20min
.5oz EKG @10 min
.5oz EKG @2min
1 pack Burton salts
Wyeast 1098 -British Ale
Dry hopping 2oz Fuggle whole hops
5.5gals, OG=1.069