I'm ready to dry hop my 5 gallon batch with 2oz. of whole Cascade, but the fermentation is still slightly active. It's been 19 days with Wyeast 1056 & I'm still getting tiny surface bubbles (5 / minute). It's pretty close to it's target SG, but I didn't want to dry hop too soon to avoid anything off. Don't know if I should dry hop in the primary then transfer to secondary or dry hop in the secondary. Bottling, not kegging.