Pilsner

Classification: lager, pale lager, pilsner, extract

Source: Peter Berger (peterb@hoopoe.psc.edu), r.c.b, 3/14/96

Ok, after 3 (!) days at 48 degrees fahrenheit, my Pilsner has finally started fermenting. Assuming it hasn't gotten infected during that period, I'd like to ask everyone's opinion about dry-hopping it.
Here's the recipe I used. I haven't brewed in 2 years, so I deliberately kept it simple.

I was considering dry-hopping with another .5 oz of Saaz in the secondary, but I read an article that essentially said that dry-hopping wasn't typically done with European style beers, and I'd kind of like a european tasting beer. Having never dry-hopped before, I can't say whether it would improve the beer, or just be distracting!

Ingredients:

6.75 lbs Laaglander extra-pale malt (extract)
1 oz. tettnang (boil, 60 mins, 4.5 AAU)
1 oz. Saaz (finish, 15 min, 3.1 AAU
.5 oz. Saaz (finish, 1 min)
pitched Wyeast Bohemian