^^^^
I prefer dry hopping (when I do it) in the fermenter with a little yeast activity left to scour the O2. But I totally agree, if you want to dry hop in the keg, you probably are going for extreme freshness, so drink quickly and enjoy the unique moment. When you think dry hopping (ok, when I think dry hopping) what comes to mind is British cask beer that goes in 2 or 3 days at the pub. The candle that burns the brightest burns the fastest. That said, this thread is about those who want to keg hop and may take some time to consume the beer. I'd forgotten, went back and re-read from the top, some interesting conversation. Why I hang around.