[ynotbrusum]

The last dry hopped beer I made was Charlie Papzian's Claude of Neptune.  It is great and uses Crystal hops (2.9% aa), so I just "tea-balled" them and racked onto them in the keg.  You can always suspend a hop bag or tea ball with light monofilament fishing line to allow the hops to be suspended above the beer at a point when the beer level drops....supposedly with the thin line you get no leaks.  Of course you can always do a keg to keg transfer after a few days, if you are concerned with contact time.

[Joe Sr.]

I've always suspended the teaballs with dental floss.  I buy the flat style of floss and it usually seals pretty well.  No mint-waxed floss for this application.

[blatz]

i have always found using plumbers pipe tape (teflon) to be best - it flattens out enough to cause no issue with the gasket.

I use a dryhop basket like the one pictured here midway down the page:

http://utahbiodieselsupply.com/brewingfilters.php

but I consider it a luxury toy over a nylon dryhop bag or paint strainer bag.  it doesn't perform any better but its shiny 

[BeverageBob]

I always dry hop in the keg using surescreens at the end of the dip tube. I used to not use pellet hops because they clogged the screen but as time went on, I discovered that I could get away with using pellets as long as I had at least two ounces of whole hops in the keg with them. I rack from the primary fermenter onto the dry hops in the keg and let them sit at ambient for two weeks before I chill. I haven't done any spurments of frigerating them right away, It's just what I do and it works for me,