Maintaining that aroma.

[Braufather]

This guy chats a bit about it. Worth a try?

Link not working for me?

 

[Braufather]

If you dry hop late you risk greater oxidation

up until about a year ago that what I did. A combination of being a bit of a lazy brewer and reading too much into the perils of taking the brew of the yeast cake too early.

It meant it was usually at least 2 or sometimes 3 weeks before I dry hopped for 5 days before kegging. Much better results now I dry hop at day 6 or 7 then closed( or semi closed) transferring at day 10 or 11. Then leaving for a week at room temps for yeast to clean up and also scrub up any oxygen, before cooling and carbing.