Okay, so my first time doing both dry-hopping and bulk priming, I have done plenty of reading but wanted to check with the experienced folk on here to make sure I have this correct so I don't ruin my batch or have bottle bombs! My Coopers Pale Ale has been in the fermenter for 10 days now and I am going away for the weekend (will have been 15 days by the time I get back). Upon my return I will dry hop for 2-4 days (using Galaxy, amount undecided). Question being, should I rack into secondary? Or dry hop in main FV then rack into secondary solely for bulk priming? Also, for a traditional Aussie Pale Ale does approx 150gm Dextrose sound ok for a batch just under 22L and around 20 degrees?