I dry-hop virtually every batch in primary (I no-chill, so some of the hop adjustments inevitably convert to dry-hop). I just throw the hops in, but I do cold crash and sometimes use gelatin to achieve clarity.
+ plus on to the end of primary. The explusion of CO2 during fermentation my cause you to lose of the aromatics from the dry hopping. Plus if you do it at the start the cones could end up in the kreusen and clog things up if the foam gets to high. Read that clog you blow off tube or airlock
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