good thread, because ive been wanting to ask without sounding like a noob.
a lot of people who are highly anti-secondary (note: I only secondary occasionally now), also state they dry hop for a very short time, ie 24 hours or so.
how do you not get major hop sediment in the beer?
my technique has been to add dry hops 3 or 4 days before i am planning to secondary a beer, the hops tend to float on top in my experience. when i transfer the beer, most hops are left behind and the particles that are brought into the secondary fall out quickly. then i have fairly clear beer.