http://www.byo.com/stories/article/indices/37-hops/573-dry-hopping-techniques http://byo.com/stories/article/indices/37-hops/574-dry-hopping-tips-from-the-pros Related, but not dry hopping: http://www.mrmalty.com/late_hopping.php
Some pro brewers throw in dry hops towards the tail end of fermentation while the beer is still active but i have had my best results throwing them in after the ferment is done. I let the pellets sit in there for 7-10 days, and if they don't naturally fall out of suspension at the end I put the fermenter in the fridge to goose em along. Dry hop in the high 60's-low 70's F for fast flavor extraction. I don't have whole leaf experience but I've heard they can stay in for longer than pellets without getting that green / vegetable like flavor.
Yep - dry hop ales while still in the fermentation temp range. If you have the means, after the dry hop period drop the temps to get the material to settle a bit right on top of the trub. One thing I learned the hard way is if you are going to rack a heavily dry hopped beer, you may want to move the carboy/bucket to the final racking location a few hours/days ahead of the actual transfer. One time I tried moving my carboy from the fermentation chamber to an elevated workbench and immediately racked to the bottling bucket - it was hop clog city. I must have taken the bottling wand apart 10 times in that 6 gallon batch to remove the hop material.
More than many home brewers dry-hop commando style but that technique has always produced less than good results in my brew closet. Can easily do w/out wand clogs and floaties. Bag'em Danno!
