So this is kegmented beer that's finished naturally carbonated, then chilled, then transferred to serving kegs that's in the pic. Dry hopping with pressure fermented/carbonated technique is limited to dry hopping in the serving keg IMO which works quite well (as long as you put the hop sock in the serving keg before its filled, and remove it after 5 to 7 days) but I had to try the Randal technique and have to say I'm disappointed. The picture above I used 60g Gallaxy flowers that I also chopped up to help release the lupilin etc. Filled one of the two serving kegs via the Randal. The beer that wasn't run through the Randal was good.
In theory this is the same as running your beer through the Randal to the tap.
I also tried the Randal inline to the tap as well and was disappointed. One thing you cant seem to purge it of gas bubbles. So when fizzy beer goes through it releases bubbles and flattens the beer somewhat. Lots of froth inside the randal etc. very slow transfer too.
As for flavours it was not complimentary. It was kinda grassy, vegetal flavour.
I tried it with Victoria flowers too but I'm not a great fan of Victoria hop flavour anyhow but it was kinda gross.
Anyway we cant always share successes. I've quickly read through older threads on this but they go back years now.
Any more recent development or tricks on this technique for success?