Doing a fresh squeezed semi clone, I really wanted to try kveik and since it's dead summer here I figured why not, recipe calls for dry hopping 2 weeks in secondary but they was with west coast yeast, my question is how should I dry hop sice kveik is so fast fermenting? Follow recipe? Toss in at high krausen and dry hop for 2 weeks with no secondary? Or just toss in high krausen go for 7 days? 5 days? I don't want the yeast to flocc out? I'd like it not to be hazy really, when and what to add?