Just throwing this out there...
Has anyone else been simply dry hopping in serving kegs? I add the nylon mesh bag of whole hops to a keg just before it goes into the fridge to chill and then carbonate (I use the slow carbonation method, two weeks at serving pressure and temperature). I was not that pleased with the results I got from dry hopping at room/cellar temperatures. IME, it faded too fast, so that by the time I got to the end of a batch (in bottles, or keg) it was very different than at the start. With dry hopping in the serving keg, at serving temperatures, I get the same results (giving it the two weeks to infuse the finished beer) from the first pour to the last. Zero off flavors produced too.