Originally Posted by Revvy
Dryhopping doesn't add any hop FLAVOR, just aroma. There's no alpha acids being isomerized so no flavor is going in.
Kaya, you're not the first person that's contemplated it or done it. Or flavored their priming sugar with ginger, or cinnamon or other spices. I've done it. It will work.
Are you gonna strain them before dumping the solution in? I would. Just let the whole shebang steep. In fact boil your solution, then after a couple minutes boiling. Turn the flame off, throw a lid on the solution, and let it cool for 15 minutes or so, that way any of the aroma oils should fall back into the solution as condensate.
Dry hopping doesn't add any flavor? I disagree with this whole heartily. Aroma and flavor are tied together. Isomerizing humulone and cohumulone (alpha acids) aren't the only source of flavor. There are over two hundred flavor compounds in hops. Most of which aren't alpha or beta acids. Sure, some are oils and may not dissolve completely, but in my experience, flavor and aroma are the most important reason for dry hopping.
I like to do something similar to Firestone Walker and do 2 dry hopping sessions where the hops are in contact with the beer for 3 or 4 days each time. Make sure the hops are aromatic and not dull before dry hopping.