Originally Posted by unionrdr
I think they do that just to save a day or two waiting for FG. They are running a business,after all.
Not exactly - been a while since I listened, but on the CYBI podcasts Matt talks about the yeast interaction with the dry hops while there is still some fermentation going on producing something unique that you can't otherwise achieve - and of course the added benefit of the yeast absorbing any oxygen that isn't pushed out by CO2.
I've been doing it for a while and have had good results so I keep doing it, can't really explain it further though. Even when I rack to secondary to dry hop I do the same thing as far as gravity goes.