Alright good people, My current preferred method for dry hopping has been pitching the hops into the secondary (no bag), holding temp around 68 degrees for extraction, and rousing it twice a day. After that cold crashing for 48 hrs and bottling. since I have a draft system now.... what about dry hopping in the keg to free up equip?? likes/dislikes....how you personally do it Looking for some good input from my fellow zymurgists. Prost!