Originally Posted by mewithstewpid
I mean look at that thing. It clearly was not ready to be dry hopped regardless of the 10 day mark.
Op it's not like the beer is ruined at all. Just for future reference dry hopping should be done after fermentation
It doesn't matter if the krausen has not dropped. You can't just look at the krausen and say 'oh, it's still fermenting!'. I guarantee you that a normal strength beer undergoing normal fermentation is either done or almost done after 10 days. IMO, the risk of oxidation is much worse than the risk of losing a small amount of hop aroma, especially if you keg. Hop aroma can be fixed, oxidation cannot.