Is there any advantage to adding fresh hops after the primary, at the start of secondary? I've had a bag in there for the week in the primary and was wondering if adding it for the next week in the secondary would add anything.
I've dry hopped in the primary after the majority of fermentation was done, usually at or really near FG numbers. Worked out fine. However I now just dry hop in the keg, works just as well and easier for me. The dry hop taste/aroma lasts longer.