Dry hop, secondary, or bottle

[gelatin]

I have an english IPA inspired beer that's been going for three weeks in primary. FG is 100% settled at 1.010, ABV around 7%. Compared to the FG reading I took at the end of the first week, the 3 week sample has much less hop flavor and aroma and I'm considering what to do. Clarity is not good at this point and I'd like to get it clear. I'd also like the fermenter clear for another beer.

Hops -
0.5oz Magnum 13.5AA 60 min
0.75oz Hallertau 30 min
0.75oz Hallertau 15 min
0.75oz Hallertau 10 min
0.75oz Hallertau 5 min
0.75oz Hallertau 0 min

Yeast - Nottingham

Options:
Rack to secondary for 1-2 weeks
Rack to secondary and dry hop for 5-10 days
Bottle condition now

Questions:
Can a fairly hazy beer clear just as well being bottle conditioned as in a secondary?
Will I get much hop flavor out of dry hopping or will it be almost all aroma?
What do you think I should do?

 

[granpooba19]

Dry hopping is all aroma, you won't get any flavoring since you need the boil to bring out the hops for flavor.
Is it hazy because of particles in it? If that's the case you can cold crash it for a few days before you bottle it.

 

[gelatin]

Yeah, pretty sure it's just things in suspension and that it will clear naturally in another week or two. I've also used gelatin before to good effect, but I don't want to have any more hops drop out of this one and gelatin is known for slightly reducing hoppiness.

I don't have a good way to cold crash other than sticking it outside, and since I'm in an apartment building I don't really want to do that when I'm not home. Is there any reason the beer wouldn't clear more in the bottles if I condition for 3 weeks and then refrigerate for a week?