I don’t want to steer anyone wrong here. I’m not taking anything away from
@MMP126 experience because I do believe he did not get hopburn in his beer but his results are extremely non typical and is most likely due to the Citra hops them self being low in polyphenols.
dryhoping during fermentation and dryhoping at active fermentation temps WILL increase the risk of hopburn and hopcreep. It is back by scientic and anecdotal evidence that both of those processes will lead to a re fermentation and as a result increased binding of proteins and polyphenols (hopburn). If he brewed this beer with say Galaxy or Vic Secret, we would be having a different conversation
the most recent information tht has been provided in this thread in the past year to 6 months regarding greatly reducing or eliminating fermentation dryhoping, softcrashing yeast prior to dryhoping, and lower dryhop temperatures is what WILL decrease your risk for hopburn.