Hello fellow beer-drinkers. I have an IPA I will be kegging very soon. I want to dry hop it in the keg at room temp in a hop bag using dental floss to hang it to the keg lid. I’ve read it might be better to dry hop at room temp than fridge temp. I plan on hanging the bag very near the top, this way I can just leave it in the keg, refrigerate and start drinking right away, thereby lowering the beer to under the hop bag to avoid any potential “grassy flavors” by dry hopping at cold temps.
Does this sound right? Also, I thought I might as well put some dextrose in the keg while it dry hops at room temp, so it also carbonates. Is this a good idea? And how much dextrose would be needed?
Thank you, answerers