I am currently fermenting my Double IPA for a party on December 13. For my process I ferment/clear in primary for three weeks then transfer to a keg. I dry hop in keg (I have a lid with a tab so I can remove the dry hops), chill, carbonate and serve. My question is: does is make sense to hold off on dry hopping until mid-late November? I know hop flavor and aroma fade over time, but how much difference will a month make?