Originally Posted by flars
[...]Some brewers are dry hopping in the primary also.
Or perhaps more to the point, "instead".
This gets kicked around a lot on HBT, but one more kick won't hurt
I used to "secondary" every batch, but now the only brews I bother racking are stouts or recipes that involve fruit. Everything else gets dry-hopped in the primary fermenter once attenuation has flat-lined, up to five days, then cold-crashed before kegging. My palette never noticed the change...