I came across a recipe the other day that called for a 2-week dry hop. I know that some homebrewers will dryhop right in their kegs, and I got to wondering, is there any disadvantage to dry-hopping part of that time in the bottle? For instance, rather than dry-hopping in the primary/secondary for two weeks and then bottling, could you just dry-hop for one week (pellets), bottle, and expect that the hop oils would continue to work their magic for the next week while the beer is carbonating? I like my IPAs bursting with aroma and flavor, and this seems like it could be a good way to reduce the time for hop fading. On the flip side, if the pellets break apart and fall into the trub in the carboy, I suppose it's possible that pulling the beer off the trub would remove those oils from the equation, thereby giving you just a 1-week dryhop. If this is the case, then I'd imagine it's better to wait the full two weeks in the carboy before bottling. Anyway, I ramble - appreciate any input you guys have!