Added the included 10g of Amarillo and 10g of Cascade by opening the brew bucket lid and pouring them on top. Krausen had been and gone but there were a couple of large bubbles still hanging about on the surface, with some occasional small bubbles rising to the top from somewhere beneath. Nice light colour, no iffy smells.
I do wonder if the instructions call for dry-hopping on day four so as to play it safe in terms of oxidisation, relying on the tail-end of fermentation to produce enough CO2 to combat any oxygen that’s introduced by simply pouring in hop pellets, and if a more considered application at a later date would yield better flavour and aroma. Then again it may just be the way that this beer has always been brewed, so I don’t want to tinker too much, but couldn’t resist going one day later with the finishing hops.