I've been wanting to revisit dry hopping early during fermentation. I haven't really done it for a few years and I know its mostly out of favor in the thread.
But some of the best breweries around me are North Park BC and Alvarado St - they both get a fruity hop pungency on the aroma that really stands out, some of the best I've had! So I've been reading up on their process and interestingly both publicly talk about dry hop products at the start of fermentation. NPBC suggests
dissolving incognito in the fermenter before yeast pitch and Alv St likes
knockout hops (It sounds like he means adding hops to fermenter before pitching) with aromazyme.
Cool techniques that I'm excited to try out. I've got some incognito and I think that's gonna be the best way to use it for a hazy. Also, I think I'll use 2 oz of citra lupomax at yeast pitch in my next batch.
So sorry no results to report at this point but I thought ya'll might be interested in trying out some of these too. I plan to still dry hop again after cold crash in both of these cases.