Nothing wrong in my view. In relation to the bottles, what you'll find is that initially the flavour will increase with age as the oils leach from the hops. Then, when maximum contact is achieved, the flavour will lessen. In short, it gets stronger before it gets weaker.
cons: floaties, and in bottle the only thing you can do is give it time, it will eventually settle. Then you need to treat the bottle with kid gloves. Unless you don't mind them.
pros:
the flavour will continue to change, moreso than when dry hopping in secondary and then removing off the hops prior to bottleing. I list this as a pro, cos its interesting to have your beer change on you.
Better carbonation. It wasn't your imagination. what happens is that you get a more effective ferment of the priming sugars, as the yeast has more surface area (ie the hops) to cling to during ferment. (this is also one of the principles of oaking, for the same reason. Rough surface of wood, more surface area than a smooth vessel etc)
More co2 activity in the glass. Hop matter works as nucleation points for the co2 bubbles to form.More co2 activity contributes to the head forming (as long as the temperature is cool enough to promote retention of the gas in solution. a head is, afterall, gas bubbles trying to break free from solution, and failing)
Variety. Doing the individual bottles means that you can vary your hops throughout the same batch of beer, trying different hops, and different combinations, without having to do a seperate batch for each.
So the pros outweigh the cons by a large margin. I guess the main determining factor to this is the floaties, and how well you can control them. Having done it myself, if you refrigerate the bottles for an extended period of time prior to drinking, they will settle, and if your not rough on the pour, it's fairly minimal, anyway.
