Hopping, crashing, fining question

[Slev]

Following Nigel_c's recipe for punk ipa clone

http://www.nationalhomebrewclub.ie/forum/index.php/topic,5528.msg69431.html#msg69431

The recipe calls for 6 days of dry hopping,  which is fine.  However I intend to cold crash and fine with gelatin.  So, do I throw in the hops,  then 4 days later crash the temp,  add the gelatin the following day,  and bottle then ( 6 days after hopping)?  Or do I need to do something different?  (btw usually only dh for 3-4 days normally,  but haven't really ever got a bit aroma from it,  so interested in this longer time,  but am wondering if cold crashing it after 4 days is effectively cutting it short)

[Qs]

There's a lot of ways to do it.  I think most people dry hop then crash and gelatin but some do it after fining because they fear the fining will remove the aroma compounds.  FWIW brewdog dry hop at 14C. So you could drop to that  dry hop and then crash after a few days. I've done that and it worked out pretty well.

Or if you're kegging you could dry hop in the keg

[Slev]

Wonder why 14c?

[auralabuse]

Was reading about this earlier in relation to hop stands. There are various temp ranges that seem to have differing outcomes in terms of hop oil extraction. Maybe 14c is a sweet point.

[Slev]

 
Funnily enough there's a brulosophy experiment for that :

18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/