The extract version is absolutely delicious, you will love it. I would recommend only dry-hopping for 7 days, max. If you leave it any longer, you can really pull some grassy flavors which detract from the beer. Make sure to quietly stir the beer in the secondary on day 2 and 4 of the 7 day dry hop to get the hops touching all the beer. I have really noticed a big improvement in the strength of the aroma of my beers by doing this. After the hops settle (day 6), I usually cold crash for a day to get most of the hops to settle to the bottom, then keg (usually force carb because I am too impatient to wait because it's so damn good!)
Thank you, I appreciate your suggestion and endorsement of the recipe! If I may submit a noob question/scenario... I'm not sold on a secondary fermentor. I was planning siphoning into a pot with water and priming sugar, and going straight to bottles. I'm not really hung up on 'clairity.' But I have also been considering options! I have considered getting a 'bottling bucket,' 'cause that seems like it will be a lot easier and cleaner than bottling via siphon-tube. And if I'm going to get a bottling bucket, why not utilize it as a secondary, right? Would there be any harm in picking up a 'bottling bucket' to use a secondary and dry hop after transfer? I can handle patience.
When transferring to secondary, is siphoning standard procedure vs just pouring the bucket? If the emphasis of secondary is on clarity, do I want to transfer fluid only and no yeast sediment? Thank you again for the feedback!