Firstly, you have >95% attenuation. I'm pretty sure you have a problem unless you typo'd your FG and meant 1.014 instead of 1.004.
To your question, everyone has their own way of dryhopping, it seems. You can experiment a few different ways and see what works for you. I tend to add a small dry hop as fermentation is winding up (~5days post-pitch). I ramp my temps up to 72° also. After ~3days, I'll drop temp to 60° to drop the yeast and first dry hop. I'll add the second dry hop, a more substantial dry hop, and let the temp come back up to 65°. Then cold crash, fine, and rack to purged keg with suspended hop sack with a 3rd, smaller dry hop.