Last time I dry hopped was about 5 years ago with a Black IPA - when I brewed that, I used a bag with two large stainless nuts in it to keep it down, and as I recall, at that time, I didn't have the ability to cold crash, so I probably kegged once it was done and went from there. I currently have a Grapefruit IPA fermenting that will need to be dry hopped with 2oz of pelletized hops. The question is do I use a bag like I did last time or do I just dump it in? I'm (still) using a fast ferment, which has a 700ml/23.7oz collection ball - If I use a bag, obviously, nearly everything would be contained in the bag. But if I were to just dump it in, would the ball have enough volume to contain all 2oz of hops once it all settles out during the cold crash? In pellet form, the ball would absolutely have enough volume, but the pellets are compressed and expand once wet. I've just never been able to really tell how much. The other aspect is if I were to use a bag and weight it, like I did last time, the bag would 'probably' interfere with the cold crashing, preventing some 'sediment' from getting down into the ball where it belongs.
I've typically been letting beers ferment, let them sit a bit past completion, then after at least a few days sitting, cold crash. The dry hop would change that a little, I think, but I doubt significantly. This beer was pitched on Sunday (5/24) and is currently at 1.020 (OG 1.056) & about 4.8% ABV, so it's a bit over halfway there. It'll probably be done by early to mid next week, at which point it'll be dry hop time.
Then, should I dry hop and then cold crash with the hops present, or assuming I were to add the hops without the bag so they settle down into the ball, should I let it be for a week or so, then remove/empty/sanitize/replace the ball and proceed to cold crash?
I've typically been letting beers ferment, let them sit a bit past completion, then after at least a few days sitting, cold crash. The dry hop would change that a little, I think, but I doubt significantly. This beer was pitched on Sunday (5/24) and is currently at 1.020 (OG 1.056) & about 4.8% ABV, so it's a bit over halfway there. It'll probably be done by early to mid next week, at which point it'll be dry hop time.
Then, should I dry hop and then cold crash with the hops present, or assuming I were to add the hops without the bag so they settle down into the ball, should I let it be for a week or so, then remove/empty/sanitize/replace the ball and proceed to cold crash?
SO JAG75's a lightweight. Plus he could have help (not going to lie... when I make a beer my wife likes, she'll help kill the keg). 
