[jtoots]

Sometimes I will dry hop a beer in the keg and leave them in until the keg kicks.  I never get those weird flavors everybody talks about.

Same here

me three. standard procedure over here.

[EnkAMania]

Same here.  I do it nearly every batch since I brew mostly pale and IPA's.

[ynotbrusum]

To the OP - these guys commenting here are experienced homebrewers and their suggestions are valid.  But closed loop transfers and trub dumping, hop settling and dumping, and minimal handling in exposed air environments are things you can learn over time and implement as you progress.  Your fermenter handles all of these processes with available accessories.  Look into it and do what you can and desire to do in terms of implementing the suggestions here. 

Cheers and welcome to a great forum!

[Virwill]

If it's about fun - and I think it is - don't lecture people with similar interests. With all due respect, I'm not trying to take homebrewing WAY too seriously. I'm keeping it simple w/gear and recipes and just learning the ins and outs. As you know, all the measurements matter. I'm just trying to learn to produce the beer the recipe says will result from generally following the directions but also learning parameters so I can adjust or come up with my own. There is nothing magical about 5 gallons. It doesn't matter if it's 5 gallons or 20 gallons. It simply occurred to me that if it's a 5-gallon recipe and my final output is, say, 42 12-oz. bottles, am I actually producing a beer that's stronger/hoppier/whatever than what the recipe writer intended?

And thanks, ynotbrusum, as well as for all the helpful comments.

[BrewBama]

  I'm wondering what is so magical about the 5 gallon number if you're bottling. ...

The only magic in 5 gal for me is the kegs I use (they’re all 5 gal).  Everything I do in the brewery is scaled to that 5 gal production target. I agree that if I bottled the keg capacity wouldn’t be such a hard target.


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[Virwill]

I would leave the hops in the fermenter.  I see no reason and removing them and would unnecessarily add O2 in the process.

I’m with Jeffy. Since you’ve already made a decision stick with it this time. Going back and undoing it can cause more harm than good. Try the other technique next time. See which you prefer.

Besides, for everything you read about one homebrewing technique being better than another, there will be two counterpoints saying the opposite is true.

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UPDATE: FWIW, I took Jeffy & BrewBama's advice and left the bag in the fermenter for 11 days (beginning a week after pitching, w/fermentation apparently done) and removed it just before priming/bottling. After 18 days in the bottle, popped a cap for the bartender of a local Belgian tavern. He liked it, I did too. So all worked out. Like you said, BrewBama, more than one way to skin a cat. Thanks!