Dry hopping for far too long

[steve crawshaw]

Some of you will recall the IPA I bought to the last meeting - too much body and rather cloying. Some of the beer still resides in a corny with the dry hops (bagged, weighted). This has been there for four or five weeks now I estimate. I have just tried it from the keg and it tastes great. It's probably still got a bit too much body for an IPA but I would say is like a 7% version of 5AM saint. The sad thing is, it feels like there is no more than a pint left in the keg..

So I think my learning outcomes are that you can safely dry hop well beyond 3 - 7 days, and that next time I make this I will leave in the keg far longer before I bottle.
cheers
steve