I have a 5 gallon batch of American IPA and a 5 gallon batch of a Black IPA. They have been in kegs and under pressure for two weeks in my beer room that I keep at 51*. I want to enter them in a contest coming up and am going to dry hop them with 2oz of pellet hops each, directly in the keg. (Hops in a bag of course).
I have 18 days until I bottle them for the contest. I want as much aroma as I can achieve and I want to cold crash them to clear them as much as possible. I was thinking about dry hopping them Saturday for 9 days, then putting them in the refrigerator for a week before bottling. What would you do?