Swirling the fermenter, do you?

Yes, Matt Brynildson gets such "great" results from dry hopping during fermenation that he adds more dry hops after fermentation has ceased and the yeast cake has been dropped. Meanwhile Brew Betty puts the dry hops in the keg and easily destroys Union Jack with respect to aroma. As always, YMMV.

 

Bell's also adds dry hops to the primary fermenters. At what Plato, I do not know. They do use a shallow cone tank, the bottom cone is only 5 or 10 degrees, I think it does not let the hops to settle into a tight mass like in a 30 degree cone.

i really like the aroma on Union Jack at Paso Robles, fresh beer. As homebrewers we can shovel hops in, so I don't think your beer's aroma is lacking. Do you use the same amount/gallon?

 

Give a fourth try but do it after day 3 of fermentation or around 10 points to go rather than only a few. I have been more than pleased with the results dry hopping in the primary with this practice. Maybe coincidence or maybe not but my best hoppy beers have been with this method.

 

I use 4oz of dry hops. Union Jack is a good beer. I'm sure it's better at the source. Homebrew is always at the source.

I think one of the reasons some pros dry hop during fermentation is to save time. It can reduce processing time by several days. Time is money.

 

I try not to touch my fermentor ever. I feel bad moving it to even rack out.

 

When I use WLP005 I always swirl my bucket after a week as this yeast tends to flock out early. Your head space should be full of C02 not oxygen so no worries there. I will also swirl when I do a big beer. Not sure I need to but it makes me feel better. Take care.

 

Only time I've swirled was with an imperial stout....then I got an O2 setup...

in regards to the talk of dry hopping techniques, I had a several of @JCTetreault beers last night....and gonna have to defer to his advice for dry hopping...because, holy shit those are good:
http://www.beeradvocate.com/community/threads/is-4-oz-of-dry-hopping-too-much.210334/#post-2773906