Bottle Conditioning NEIPAs

Is the beer kept warm for dry hopping? If you're dry hopping post fermentation and letting it sit warm for that long, than your conditioning time would probably take longer than my suggested schedule just because the yeast will be losing vitality for that amount of time.

I actually wonder if there is some missing info from Vinnie, just because I can't imagine a commercial brewery tying up their tanks for that long for dry hopping unless they just figured "We started like this, the beer is good. Why risk changing anything?" I would hazard a guess that it's more likely that Pliny is dry hopped multiple times (as the clone recipe calls for) and that the hops are dumped each time new hops are added and that maybe the multiple additions takes that long. Then again, they have incredible success using methods that occasionally go against conventional wisdom (Harvesting yeast from high gravity beers for example), so maybe this is just part of the magic of Russian River.

Edit to Add:

Normally I end up with 5 days of contact time. It's really overkill, but I like to get the beer to pass a diacetyl test before I start messing with dumping hops/yeast and since I like to dry hop during active fermentation, I end up with the longer dry hop time.