Dry hopping is done after primary fermentation. The co2 produced will help to carry away the aroma , and the hop oils will latch onto the yeast cells and drop out with the yeast.Yet another mystery solved!! I have dry hopped before but always in the primary and during fermentation. I often wondered why That fresh hop aroma was never as full as expected, but this quote explains things. I think when this batch settles down in a few days, I'll toss another 1/2oz into the primary. After a week I'll rack to a corny, cold crash and FC.
Thanks AGAIN for the great advice