Leaving it in the secondary won't cause any problems as long as it is in a relatively stable temperature environment that is relatively cool. As it is a lager, I am assuming it is lagering...at less than 10 F. As was said, you will lose quite a lot of the hop aroma from the dry hopping...dry...

In my experience, if you are dry hopping in the typical glass carboy, using a sock hop is a major pain in the butt. The sock hop expands like crazy, and is very annoying to get out later. I wouldn't suggest dry hopping in the open fermenter for sanitation and oxidation reasons. Most brewers...