This is undoubtedly a ridiculous idea but I can't imagine someone around here hasn't tried it already!
For dry-hopping, I have read at least a hundred different theories on when, how much, how long, what type of hops...etc. You can't dry hop too early, can't be too late, should be in primary after high Krausen, should be before high Krausen, should be off the yeast altogether, should be after cold crash, should be in the keg, should be in a bag, oxidation worries, no oxidation worries. I can't recall where I saw it, but I'm certain one person even suggested an optimum moon phase.
How dumb is this?
Before bottling (I'm a bottler!):
Boil priming sugar.
Steep bagged dry hops in the still hot syrup for x minutes.
Remove bag.
Add hopped-up syrup to beer and bottle.
This has to be wrong, because it seems too easy. My concerns would be that the hop bag could be a contamination risk and hop residue could end up in the bottle which would really throw the flavor way off.
Thoughts? Has anyone tried anything like this?