Hello, I need some advice for my dry hopping. I am currently fermenting an NEIPA using Wyeast 1318 London Ale III and after 8 days I am still waiting for it to finish. I read that this yeast is a top cropper, meaning that the krausen will not fall to the bottom, but will stay on top. Is that true? If yes, how do I dry hop? Since I have a pretty thick layer, I am guessing the hops will just lay on top of it. I already dry-hopped at high krausen and want to add a secon charge. Cheers!