I've got an IPA with 1 oz of Kent Goldings in the 2ndry. I've had the Goldings in there for 2 weeks now. I was going to bottle before heading out of town for a week, but the yeast deciced to wake up and the beer is fermenting again slowly. The basement is a bit cool and the beer did finish a few points high. So, I'm wondering, if I don't bottle 'til I get back, is 3-4 weeks too long to dry hop? I've heard some people say dry hopping too long will lead to grassy flavors, but I've heard other people say it isn't an issue. -- Steve fletty(a)umn.edu