So I brewed my first all grain batch on 1/8/17, it is a Centennial Pale Ale and OG was 1.042. Checked it 4 days ago and fermentation wasn't quite done, checked again today and FG is 1.012 so I'm calling it good. The recipe calls for dry hopping 4 days which I am planning on doing tomorrow but I have a couple questions about how to go about doing this. First: Cold Crashing. Is this necessary? If so, is it done in primary or secondary? My primary is a 6.5 gallon bucket, I also have a 5 gallon glass carboy I can do secondary in. Second: Dry hopping. Do I dry hop in primary or secondary? Does this depend on if I cold crash or not? Do I cold crash in the primary, rack to secondary, rest for a week or so, then dry hop? Thanks for all the feedback in advance!