Is It Possible to Dry Hop for Too Long? Plus, a Homebrewing Update

Last night I bottled up my Imperial Amber, 38 bottles total. It had been in secondary for a month, having been transfered onto the two ounces of Cascade on December 2nd.

What I am wondering is this: did I defeat the purpose of dry hopping by leaving it in the carboy too long?

Meaning, is there a limit to the mount of time you can dry hop? A point at which the process tapers off and then starts to fade?

I'm interested to see how this one tastes, if it turns out "like the others", I think its time for a switch of some sort, either with process or ingredients. What do I mean by "like the others"? Perhaps the beers are too young, my mature batch having only been in the bottle for a month and a half (bottled 11/14/2007).

I've tried a bottle of each of the other brews and while they are both still quite young: a month in the bottle for the Imperial Steam and less than three weeks for the IPA.

After tasting my Steam beer, Dave talked to me about his use of liquid malt extract and the flavor issues he had using it. We also talked about priming with corn sugar versus dry malt extract.

That leaves me with two variables to improve (at least), but I'm thinking I may hold off on brewing again to see what these current brews turn out like.

That being said, there's no reason I can't keep charging forward, improve on those two aspects and see what happens.