My new favorite style is NEIPA. Done right the hop flavors and odors are amazing. This morning I added a 5 oz dry hop addition to my 5.5 gal batch. As oxidation is a huge concern for this style, particularly given that the hop pellets introduce O2 when added to wort, I have decided to introduce a single dry hop addition while fermentation is still active (1.021) and avoid a second or third dry hop addition nearer to FG. I believe this is my only vulnerable process because I then pressure transfer (with CO2) from fermentor to keg after purging keg with CO2. What are my fellow brewers take on this process? What are your experiences with oxidation and this style?