If dry hopping in a secondary is only recommended for 5 - 7 days, how long can hops be left in a keg? Maybe suspended with a large tea ball.
I've found that once I have a keg chilled and carbed and on tap I can drop in a muslin bag with a couple of ounces of aromatic hops and leave them there until the keg kicks. That could be a couple of weeks or a couple of months, yet I've never detected any off notes from the prolonged contact. If you tried that at fermentation temperatures, you'd be lucky to get past a full week before the vegetal character starts to appear.
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