4.5 weeks?! I made a DIPA featuring Nectaron recently that was definitely mellowing out after 7 days. I dry hopped at ~1oz/gal with Nectaron and 1oz/gal of Citra+Mosaic (LUPOMAX) and used my standard dry hopping practices (soft crash and dump yeast, two dry hop charges at 58F, dumping in-between, cold crash and biofine for two days, package). Do you think its hop bite (astringency/burn/spiciness)? If so, do you drop yeast before dry hopping? What temperature? How did you source the Nectaron?