Dry hopping question

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tochsner

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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?
 
I would double or even triple bag the pellet hops for one. I would also limit my dryhop to 7 days (since that's the sweet spot for flavor without it getting too "green" and "grassy" tasting IMHO).

That gives you more time to cold crash and carb before bottling.
 

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