Hop burn Takes 2-3 weeks usually for it to disappear, sometimes more. You can minimize this by not dryhoping during fermentation. That being said hop creep is a real phenomenon, the enzymes in hops can actually break down complex sugars and cause a secondary fermentation so that why people are trying to crash before dryhoping to leave a greatly reduced amount of yeast in suspension so when the hop creep occurs the yeast will bind less proteins with polyohenols (what hopburn actually is). Also yeast will strip some hop oils when they crash out after dryhoping
So yes kegging and putting it in the fridge will cold crash in theory, but more yeast and hop particles will make its way into your keg and lines and has the potential to clog diptubes and poppets.
This past beer I just kegged last week uses 14oz of hops in total for a 5 gallon batch, 9 of which were in the dryhop split 3 days to kegging and the second with 18 hours left using galaxy and Nelson, hops known for polyphenols and hop burn. Using the process of crashing and dryhoping I explained previously, it has absolutely zero hop burn and the aroma jumps out of the glass.
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