Dry Hopping Big Beers

[oldwoman]

I brewed up an Old Ale/Weak Barleywine yesterday, basically copying the old ale recipe from BCS. As I got near the end of the boil, I began to wonder about what kind of hop flavor I would still have months down the road. Due to certain logistical constraints, I wasn't planning to bottle or even rack this beer until June at the earliest.

Since I only went with a bittering addition (with magnum, my new go-to hop), am I completely drunk to be considering a dry-hop late in the game? I know big hop flavor isn't a requisite for this style, but I figure a little on the nose could really be a nice accompaniment to all that malt. I'm thinking I may throw a few ounces of cascade/centennial in during the last two weeks and then bottle condition. Thoughts? Anyone avoid aroma additions and then dry-hop? How long is too long to dry-hop, anyway?

[Lerxst]

Sounds like a plan!

[PseudoChef]

I have definitely heard it as an option to dry hop the last week prior to drinking.

[ohiobrewtus]

I've dry hopped for as little as 3 days and as long as 30. 7 to 10 days is the sweet spot, IMO.

If you want some nose then go for it.