Hi team, just looking for some thoughts, tips, opinions, methods etc. to both dry hop at the appropriate time, and not to have excessive hop exposure to avoid the dreaded "veggie, grassy flavours" If the best time for many recipes is to dry hop during active fermentation, but I've been told to refrain from having the hops in there any longer than 4-5 days, what's a guy to do, put 'em in a little baggy and fish them out with some tongs after a few days? I'm using a 3 gallon Fermonster with a pretty wide opening. Honestly my first few batches I tossed in my one or two rounds of dry hop and left them in until bottle day (2 weeksish). Any tricks of the trade?