First timer here. I'm on day six of ferment and thinking about how to go about the process of dry hopping. My kit directions say to dry hop with 3-5 days before "packaging" (guess that's a generic term for bottling/kegging/racking). The directions also recommend secondary ferment. So, in regards to dry hopping, are they talking about 3-5 days before primary ferment ends, or secondary?
Oh, what's the best way to tell when ferment ends? Things are still perking away in the fermenter - about two bubbles a minute. Should I take a gravity reading (have a spigot so that makes it easier) soon and another in a few days and compare them?
Also, kind of wondering what others do for the dry hop process (I have a mesh bag). I've seen people use ping pong balls to make the top of the bag float (making it easier to retrieve), and a marble to keep the hops submerged. Seems to make sense.