Keg Carbonating While Dry Hopping?

I dry hop in the keg, usually cold, and usually while the beer is carbonating. I want the beer to be as fresh as possible when I tap the keg. There are those who have said that temperature affects the flavor, though I don't recall in what way.

 

I will sometimes let a keg sit for a few days at room temp to speed the hop extraction up a bit, but other times (usually the 2nd keg of an IPA batch), I will lager immediately because I know I won't be drinking it for awhile.

 

I do it all the time. I dry hop at room temperature for about 3 days at 20-30 psi. Then put in keezer/ kegerator at serving pressure. It won't be fully carbed at this point, but after a few days in fridge, it's close. You can choose to remove hops at this point, or leave in for duration of keg. I'm not convinced it makes a difference really.

 

yeah, like krusty i like to let it sit with hops at room temp for a few days before chilling and carbing. hops just don't seem to give up those lovely oils very easily at fridge temp.

 

Sometimes a keg goes right into the kegerator and gets CO2 and sometimes it sits for a bit with enough pressure to seal the lid at room temperature. I have also dryhopped in the primary. I haven't noticed any negatives from giving it gas (or cold) right away.

 

I consistently get an undesirable grassy flavor and aroma if I leave the hops in for more than two weeks or so. Others don't seem to have this problem. I'm at a loss to explain the different results. Obviously, YMMV. Certainly something to be mindful of.

 

My method is to just throw the bag of hops in, seal the keg and remove it once the keg is empty. Works every time, and I love tasting the evolution of the hops over time.

 

I do what @Supergenious does, carb at 30psi warm for 2-3 days with the hops in the keg, put in the keezer for another day at 20, then drop to serving temp. I typically leave the hops in the keg until it kicks. I have gotten better extraction with warm DH under pressure than w/o pressure.

 

Lately, I've been keeping the dry hop bag suspended only half way down keg. So in theory, they are not exposed to beer for the duration. I probably should have mentioned that before.