Just worried about potential grassy/vegetable flavor from dry hop. I've already used a considerable amount of hops late in the boil with my recipe, 8oz spread out at 30 min, 20 min, 15 min, 5 min and at flame out so it's considerably aromatic and flavorful, but just want an extra cascade dry hop bump. I work at the Portsmouth Brewery and the brewers have said not to worry about dry hopping too long as some of the beers at the brewery are dry hopped in the serving vessels.