Probably a Dumb Question/Secondary Fermentation

What is the measured FG?

 

As long as the beer is done fermenting, no yeast in necessary. If it's not done, don't transfer it yet.

Personally I prefer to dry hop in the primary, especially in an IPA/IIPA. It's not worth the risk of O2 pickup in the secondary for me.

 

As long as you added enough yeast (for a DIPA you should have made an appropriately sized yeast starter) you should not need to add any more. Skip the secondary. Add the dry hops to the primary when you are just about done with or completely done with primary fermentation.

 

There are only a few relatively rare circumstances when you might consider adding more yeast after the initial pitch. Generally speaking, it's something you do only if something went wrong with the initial pitch.

Also, I would add that most of us have come to the conclusion that transferring to a secondary fermenter doesn't have much benefit for most beers, and has some genuine drawbacks (mainly the potential for oxidation). So you might consider just leaving the beer in primary and dry hopping there.

 

Agreed on the secondary. My most recent IIPA sat in the primary for a month, then 4 days of dry hopping. In the keg it's one of the clearest beers I've ever brewed, which is shocking to me considering I brewed it with over a pound of hops.