Seeking advice on my process for dry hopping in a primary fermenter. I wait until the krausen and activity drops right off. This is generally around the four day mark. I pressure ferment in a PET Allrounder at 20c. With the current brew an ESB OG 1.059 it had fallen to 1.014 with no krausen on day 4. By depressureing the krausen forms again and I add hops through one of the ports on the lid, 60 gms of Jester in this instance. I use a modified funnel and it take less than a minute. Pressure builds up very quickly again from the addition of the hops. I expect that oxygen exposure to the beer would be minimal for two reasons. The krausen shields the beer and outgassing would very quickly purge out the oxygen in the head space. The other option would be to dry hop in a purged keg and pressure transfer. I have a KISS approach to brewing and try to make it efficent without two much double handling and unessacary steps in the process but still want to make better beers!