good work and welcome to the forums mate. dry hopping is a great way to introduce some aroma into your brew but leaving the hops in too long may lead to the grassy flavour that can be associated with long dry hoo periods.

so if you do decide to go the secondary fermentor route maybe drop the hoos in for 5 days max.

to cold crash just wack the ferm vessal in a fridge set as low as you can to around 0c without freezing the beer.

 

If you’re kegging, you don’t have to be as careful about packaging to early, the way you’d be concerned about bottle bombs. That said, when your hydrometer gives to the same reading 3 days in a row, it’s done fermenting.

I don’t cold crash, so I can’t help you there.

By the way, you’re doing all the things I did when I started, pressing on the lid, etc. be careful with that. If you press too hard, you’ll suck airlock water into your brew when you let go.

 

I've done and really like the all grain version of the Kama Citra kit. It makes a very tasty beverage. Here's how I do mine.
Wait till fermentation is done and toss the dry hops in the primary. After 5-7 days or so (depending how busy I am) I rack right to my keg. If I'm looking for a bit of clarity, I chill over night, add gelatin, and start carbing. Most times with my pales and ipa's I don't worry about clarity anymore. It'll be just fine to rack right to keg, chill, and start carbing. After your first pour of the gunk, you'll be good to go.

 

Brewed the AG of Kama Citra last year ourselves.... great beer! Didn’t have temp control back then, but now that we do, will prolly add it to the brew list this year. Will have to look at my notes to see what tweaks I might make next time. To the OP... if you can cold crash, go for it to settle out and densify the Trub cake. I’ve had hoppy beer clog the popits in the “out/beer” post.

 

Yeah... Secondary is definitely a personal choice as there are arguments for both sides.

As long as you are keeping the hop debris trapped (cold crashing helps densify the Trub cake in Primary and/or secondary.) sounds like you’re approach is good enough to keep the popits happy.

 

Yes, like @Mase mentioned. You can cold crash also right in your primary. I've done it often. If you chill overnight and add gelatin, everything will settle and pack nicely to the bottom. Even your loose dry hops. When you move your vessel after crashing, it will kind of kick up a bit but just let it sit for an hour or two and rack to keg and you'll be golden.

 

Realistically you need to cold crash long enough for the beer to hit the chilling temperature and you can add gelatin in then. From a practical perspective, the longer you leave it cold the more bits of stuff will drop out of it. I do it with most beers and it's usually 24 hours after I put it in the fridge that I'll gelatin it. Then I'll leave it for however long it takes me to remember it's in the fridge, then I keg it.

 

Pretty much, though I think the risk of grassy flavours is pretty overblown too. Here is a good article you might find informative.
http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

 

Finish out your dry hop length how you want, then cold crash. Dry hop utilization takes much longer at cold temps so I'd suggest getting it hopped how you want before crashing.

 

Yeah, I wouldn't necessarily count the cold crash in your equations.

 

Unless it's important to you (shooting for clarity) you can skip the gelatin altogether, and just chill, and start carb.

 

The gelatin is honestly about 45 seconds worth of work for some really pretty beer, it's up to you but I just make it part of my cold crashing routine.

The cold crash helps me drop all the sediment out, so the gelatin is just dialing it up to 11.

 

I agree. Not much effort at all.

There is also the option to dry hop right in the keg. That's how I dry hop all my Ipa's and apa's these days.

 

Never used gelatin, always have very clear beer running. I do a 90 minute, aggressive boil, use whirlfloc and either cold crash or hold for a week or so in the keg at 35 or so and transfer to a second keg for serving. Timing is very yeast dependent, but most beers are clear pretty quickly. Yes, if I need something clear asap for a competition or something, I'd use gelatin, but I'f just never found it necessary.