Hey get off my post! Lol.
I'm in no rush, so I think cold crashing, then warming back up, then dry hopping is the way to go. At that point I'll be around 20 days of fermentation. Given there's 10.5 oz of hops in the carboy, I think that's enough time to obtain good flavors and a nice clean IPA without any grassiness appearing. Appreciate the tips.