Dry hopping in serving keg

[JuanKenobi]

Hey all. First post in a while.

In my recent 10 gallon split batch of IPA, I dry hopped half the traditional way in a secondary, but I went for dry hopping directly in the serving keg for the other half. I did some forum searching, and found that people have had success with dry hops in the keg long term. A keg tends to last me at least 2 - 3 months, sometimes longer. After 3 weeks, the effect has been very positive, but the beer is still quite young, not really even done yet. Should I be worried about grassiness? Any other negatives to worry about?

 

[day_trippr]

I keg hop frequently, always whole cones in a sanitized muslin bag sunk with a chunk of stainless steel into an already-chilled-to-serving-temp keg, and left there 'til the keg kicks.

Even if the keg survives a month, I've never gotten any grassy/veggie notes.

fwiw, the hops I've used for this have been Cascade, Centennial, Chinook, Citra, Amarillo and Mosaic.
Can't vouch for how other strains would behave...

Cheers!