I've heard about good results from letting flameout hop additions steep at 180F, but that lacks one advantage of dry hopping, namely avoiding the scrubbing action of the yeast. Which raises the question -- why not try a 180F hop steep after fermentation? This is basically pasteurization with a twist, so I can't imagine the results would be too bad.
Any opinions on trying this? I might give it a shot on an upcoming beer.