Improve with dry hop after forced carb - hops ratio?

[flipfrog]

My last few batches have been pretty rubbish. Drinkable but not that great, I suspect it's been with the hot summer and struggling to cool fast and rapid boil off rates. Done a Pseudo Lager, SNPA, and a Smashed mosaic.
I've got a bunch of left-over loose Mosaic and decided tonight to put about 2g into a pint of the Pseudo Lager and stir it around and leave it in the fridge for 20min and it tastes amazing! As I have 17l left of it in the corny keg in shall I just dry hop it in the keg, I'm thinking something like 80-100g would that come out too much?
Or am I just mad to try?

 

[The Baron]

No you are not mad to try and plenty brewers dry hop in the keg but you will have to captivate the hops or they will block the dip tube of using a corny and at the best bits will be drawn into your glass.
It does work though and I am sure somebody with more dry hopping in the keg experience will pipe up

 

[flipfrog]

I've got a tea-strainer type ball and also some small mesh bags that I'm thinking of soaking in star-san and shaking off the excess then will try and drop them in the top and close the lid before the explosion happens! I'm thinking it's going to get very foamy very fast based on just putting a few pieces into a pint glass!
I'll give it a try, maybe a few days of dry-hops and then remove or does anyone just leave the hops in till its done?

 

[Pennine]

Put a weight in the bag too, make sure it sinks and gets good contact with the beer.

 

[hoppyscotty]

how are you going to pull the hops out of the keg after your chosen dry hop contact time?

I've always been curious about hop Randals but can't imagine how they would work in a home kegarator/service setup where you're taking several weeks or months to get through a keg.

Also in my experience at least, it seems to be common that you lose hop flavour and aroma as you get through the keg. I think this is because of increasing head space and hop aroma and flavour coming out of the beer and into the head space...my kegs always smell delicious when I come to clean them!! I'm wondering if racking onto two or three smaller kegs and working my way through the beer that way would result in a better preservation of the hop flavour and aroma through the entire batch.

 

[Druncan]

Why not try hop tea? I use a 2l ss soup flask. Water @ 85*C add 50-100g t90 -drain & add next day when @ ambient. I'm using CML NEIPA mix.

 

[Pennine]

how are you going to pull the hops out of the keg after your chosen dry hop contact time?

I've always been curious about hop Randals but can't imagine how they would work in a home kegarator/service setup where you're taking several weeks or months to get through a keg.

Also in my experience at least, it seems to be common that you lose hop flavour and aroma as you get through the keg. I think this is because of increasing head space and hop aroma and flavour coming out of the beer and into the head space...my kegs always smell delicious when I come to clean them!! I'm wondering if racking onto two or three smaller kegs and working my way through the beer that way would result in a better preservation of the hop flavour and aroma through the entire batch.

I would assume you would transfer the beer out, not pull hops.

I do like your idea about splitting kegs, I have two small ones, I might give it a try and split the recent hoppy batch. I'll report back if I notice any difference.