Here's a link to a HBT article on dry hopping, lots of good info too on how the pro brewer's dry hop their beers.
Lots of good information in that link. @telejunkie (Dave Green) wrote an excellent article entitled "Advanced Dry Hopping": https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques Cheers!
Sheesh. Use pellets b/c "hop pellets are the most widely used dry hopping medium in the United States." Consider multiple varieties; however ... you're on your own "finding the right balance." Use multistage additions; however ... "Wolfe doesn't believe this technique is as much of a benefit to homebrewers since many fermenters [sic] use a flat bottom." Utilize warmer temperatures; however ... 'warmer' is in the eye of the beholder. Optimize contact time b/c "Steele recommends" ... "conversely, Brynildson does not"; therefore ... "(e)xperimentation is key here ..." so again ... you're on your own. "... longer post boil residence resulted in more hop flavor than dry hopping alone; therefore hop flavor is best developed in the kettle" is a contradiction. Why "(d)ry hop aroma doesn't increase exponentially with the addition of greater amounts of dry hops" comes as any surprise? At best ... one would expect a linear increase. "Many commercial breweries report a dry hopping rate between 0.25-1.5 oz/gal" is useless information for optimizing aroma. IOW ... some breweries optimize their aroma by dry hopping at 5x the rate of other breweries. IMO ... lots of useless information.
Good information. Just not clearly conveyed for Brewers new to these techniques. I agree with the "gist" of everything suggested.
