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Should I re-dry hop in a week before I bottle

there are bubbles on the side and on the top that weren't there when I dry hopped. The beer is very merky also as you can see.

I dry hopped a week ago and did not look at the beer since until last night. It seems to be bubbling with a lot of bubbles on the side wall and bubbling on the top layer. I screwed up and never took a hydrometer reading so I cannot say what I'm working with. Also the beer is merky ( I cannot see...

Here it is 24 hrs later

It's been 24 hours and I don't see any difference. I know it will be in there another 2 days but is that normal ?

just put in the fridge to cold crash (day 1)

I think I'm going to stay away from the gelatin. If I can do it just by cold crashing and still carb I'll be happy. If I put it in the fridge tonight I'll bottle bottle Monday night.

Also I read about suck back while cold crashing, I have it in a 1 gallon glass Carboy. So using An air lock would not work so should I just cap it ?

Should I bring the beer back up to temp before adding the priming sugar And bottling. Also would I add the same amount of priming sugar as normal you think? Yes I'm at 3 weeks between primary and secondary.

I have 2 batches in secondary now and both look pretty merky. One is an IPA (still have not dry hopped) and the other is a Raspberry Framboise. I have to bottle condition these so kegging is not an option. If I cold crash them can I still carb them in the bottle? If so how much yeast per gallon...