What do you think about dry hopping in a corny keg? LHBS guy said he likes to stuff a hop sock and then wedge it in the corny keg behind the line-out down tube.
If this is for serving from the keg, wouldn’t that fall more under the category of a hop-back?
I’d like to look into an in-line hop back for my kegs…
Absolutely fine.
I dry hop in the keg for most of my beers using a muslin bag. Just make sure your bag is sanitized (boil in microwave) then fill, tie off and immerse it in the beer. Some brewers like to weigh the hop bag down with marbles but I just let sink on its own.
Purge the keg with CO2 after sealing.
I wrote about this method in the current Zymurgy.
BTW…Nice article Gordon. 8)
Excellent! I’m hoping I’ll be receiveing the current Zymurgy soon.
Tangent- So I bought a one year pre-paid AHA membership card at my LHBS a month ago (2/26), registered online with AHA the next day and I still have not received any information or correspondence whatsoever. Including no response to an email last week to inquire about the lack of confirmation. Is this typical for AHA? ???
Any concern about the hopsock clogging the out-line if you leave it “free floating”?
I had a keg clog once but the keg was about kicked so you can use dental floss, filament or teflon tape attached so as to avoid it reaching bottom and for ease of removal. However, I usually drop them in and let them soak until I’m nearing the end of the keg.
So, do you tie floss, filament or teflon tape around the lid? No seal issues if this is the case?
I use monofilament to tie the bag to the diptube.
I’ve been using dental floss through the cage. It’s small enough that it will seal against the o-ring.
A hop back is typically pre-fermentation.
I use “glide” dental floss through the lid gasket, it seals no problem. When I want to remove it, I vent the keg, remove the lid, and pull the floss out. A couple of weeks ago it was a few chunks of Spanish cedar on the end, but the principle is the same.
Ahh. OK. 'Scuse my confusion. Though I believe I’ve seen one used in-line while serving as well.
No worries, some people may call it a hop back but in breweries the only thing I’ve ever heard called that is when it is right after the boil, before the chiller. When used inline during serving they’re typically called a Randall, although I’m sure variations with other names exist. 
Anyway, since you say you’re interested you can google Randall the enamel animal diy or some variation of that and find some directions to build your own.
I’m with Tom. A hopback is pre-fermentation, but the wort hits it hot. A Randall is post-fermentation, where the beer hits it cold.
Using a hopback is like adding hops at knockout or in the whirlpool. Using a Randall is like dry hopping. There’s nothing special about either method, and there are alternatives. Depends on whether you want heat on the hops or not. The character is different.
I guess I’ll just have to try both! 
Yes. Mine took a while, as in 6-8 weeks.
Try info@brewersassociation.org. FYI, most of their staff were at the Craft Brewers Conference last week. When big events happen, sometimes they get behind. Poke them again. They should at least respond to you.
six to eight weeks… 
I sent an email to the info@ address last Tuesday and another to Kathryn yesterday… waiting “patiently”
Makes sense if the shop was empty last week for the conference.
I hope the six to eight weeks since registering the card online doesn’t count toward my pre-paid year of membership.
Thanks for the info though.