Here is my latest using the suggestion by
@stickyfinger to hard crash, warm up for the dry hop (low 70's F), and cold crash again before packaging. I can say this is my favorite method so far.
I had brewed this same exact beer a few weeks prior using a soft crash and dry hop at 60 F. That one was good, but did not have the hop punch of this version. I'm not sure if its the hard crash before dry hop or the warmer dry temps that caused it, but this version is noticeably sweeter and has more/better flavor. Malt bill and FG were exactly the same, so the sweetness is purely coming from the hops.
I will be sticking with this method from now on. 3 weeks from brewday and it is killer.
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