From Bob's post on B&V...
"According to the essay in the original link,I followed their process and I took two ounces of cascade and put them on a perforated pizza pan and let them sit for 208F for 8 hours. After that I let them cool for 30 minutes, dropped them in one of my 5 gallon kegs with a surescreen(I think you have one of those
) installed and racked the finished beer on top of them. Of course like all hops they floated but after sealing the keg, hitting the keg with 32 psi of c02, bleeding the headspace and putting it on C02 again, I shook the bejeezus out of the keg and flipped it over a few times to hydrate the hops. I figure the alcohol(6.5%) in the beer will do a good job of leaching out all of the hop goodness after 10 days."