My usual process is to soft crash to 50F then warm back up to about 60-64F and dry hop without agitating the fermenter too much. The goal, like you said, is to not rouse all the stuff you worked on dropping out. This has been working well for me!! I used to ferment in kegs and did exactly what you do with your dry hop keg. It always bothered me having dry hops sitting in a moist environment (starsan solution remnants) while being exposed to the ferm gas and ambient temps. I feel like my beers are better with how I dry hop now but I'm always down to revisit
The primary reason I wanted to try this is 1) I've never tried it, 2) Janish mentioned some research on cold and short dry hopping, and 3) I've heard Denny Conn raving about this method. I appreciate your feedback and experience!!