Juste another piece of advice: do it.
My IPAs always lacked the hoppy goodness I was looking for. They were hoppy, for sure, but they all tasted the same. Then I started dry hopping short and cold: bingo! I brewed the Pliny clone from
this site (2019 version) and it's the first time I actually enjoyed the taste and aroma in one of my IIPAs. It almost tastes like Heady Topper (ok, maybe not as good, but seriously, I would like to do a side by side): there's actually layers of hops, and you could almost tell the hops I used.
The aroma is different from anything I've brewed, maybe less intense, yes, but you get all the sweetness and the nuances of the hops, just like a good Heady.
Also, I used to hate US-05 in anything hoppy because it tasted chalky and muddy for ever in the keg. This time, the beer is good right out of the tap, 2 weeks after kegging.
Compared to a NEIPA I brewed the old way (dry hopping 3-5 days at
ferm temp with about the same amount of hops), this one is smooth, tasty; the NEIPA is hoppy for sure, but rather unidimensional and harsh -and I know it's not pH related.
If you're afraid to loose some of the hop aroma you know and like, then try dry hopping 2 oz in primary at
ferm temp and the rest (2 to 4+ oz) cold after a proper cold crash (for 5 to 6.5 gallons batch). This may well be the new definition of double dry hopping!