This question is somewhat specific but maybe someone has tried using a similar set up.
I ferment in 5 gallon corny kegs so after the beer is done fermentation i am thinking of installing the randall after the beer and before the receiving keg allowing all the beer to pass through the same amount of hops i would have used in the dry hopping phase after fermentation.
Now from the get go i figure that the amount of hops to beer contact from keg to keg would hardly be enough to pick up any significant hop aroma from the randall like that of a beer that has been dry hopped. But at the same time i know that when i use a randall on beer from keg to glass what i get is a slam of good hop aroma that to me is almost double that of a dry hopped beer that may have not even been dry hopped to begin with and it is the same amount of contact time as would be in transferring between kegs. So this is where my head starts to spin.
So what do you think.