Question about dry hopping IPA

[fowlintent]

Making my first IPA. It has been fermenting for a week, and the directions call for dry hopping after 5-7 days in a secondary fermenter. Any reason I can't just add the hops to the primary and then bottle in 5 days or so? I figure by cutting out the transfer to the secondary fermenter I am reducing the chance of infection/contamination and oxygenating the wort. I figure I can add the hops without displacing all the CO2 in the carboy. Any thoughts?

 

[CBMbrewer]

That's usually what I do. If you can, drop the drop the temperature of the fermenter for a few days before bottling and tie a mesh/muslin bag around the end of you racking cane to keep out debris.

 

[enkamania]

Once the primary is complete, 5-10 days in the primary is fine.

 

[eltorrente]

Don't bother with a secondary - it isn't needed. By transferring into a secondary, you will introduce oxygen and that is worse than just letting it sit in the primary. You won't notice any benefit at all to your flavor by moving it to secondary - only potential negatives.