IPA dryhopping question.

Just got done with my 7th batch ever. An IPA brewed from extract. I dry hopped with Columbus. It turned out amazing.

My question: For that batch I transferred the beer after 10 days and let clear at 60 degrees for one week before I dry hopped.

My current batch, my 8th, I dropped the same 1.5 oz (14.6% alpha acid) Columbus into the primary after ten days and let sit 4 days before moving to a cooler temp. Which method is better? Should I let the beer clear more before adding dry hops?

Im using Whitbread 1098 yeast.

I don't think it matters. The important thing is that fermentation is complete so you are not losing hop aroma to co2 escaping. So just make sure it is complete and then dry-hop for 1-2 weeks.

I believe the best time to dry hop is right when you transfer to secondary.