Dave,sorry to disagree but, how do you dry hop then? When you boil how do you strain out the whole hop mess? Personally I wouldn’t want to make a 5 gallon batch and not know what I’m going to get that’s why I would be leery of using an unknown to bitter with. I would start with dry hop then when you see if you like the flavor you can add late in the boil for more aroma and flavor. I do weigh down the hop sack and rack on top. Frozen hops then submerged in alcohol will be enough sanitation for the hops. As always contamination is a worry but it can usually be attributed to technique .
