I've got my first ever IPA dry hopping right now and am looking for some advice on the next step. Because of some logistical issues I racked to a corny after 8 days and at the same time put in 1 oz of cascade in a mesh bag, zip tied to the top of the dip tube. My original plan was to just leave it like this for a week and then cool and carb it. my hope was that the hops would no longer be submerged after a gallon or so was pulled--thus avoiding any potential grassy flavors.
My dilemma is this: having actually done this, I'm pretty sure the mesh bag (pretty big) is going to remain submerged until the keg's at least half gone (which may take a month to happen). So my options are:
1) Leave it as is--hope that the grassy flavors will be slow to develop while it's at serving temp. As I mentioned though, it could be two months before the keg is finished
2) Attempt to remove the bag before I cool and carb. My worries here are 1) that I risk an infection (might have to actually put my hands in the beer while trying to get the bag out) and 2) that dropping the pressure (it's got about 12 pounds in the headspace now) will let a lot of the hop aroma escape