Charlottesville Area Masters of Real Ale

I am considering doing an IPA, which is a crazy idea, given the hop situation.  However, I wanted to check if anyone had experience dry hopping right in the keg.  The things I have read about say that if you get a fine mesh/muslin bag and attach it to your dip tube, it will dry hop in the keg and not clog the output.  Apparently this is common for some British real ales.  I have also heard of using large stainless loose tea holders to do the same thing, where you clip them to the dip tube.

Has anyone tried this and what is your experience?

No experience here although I know that More Beer sells welded keg lids for suspending hop bags and the like. Northern Brewer probably does as well. I was up at the Fermentation Trap the other day and saw that they had the steel mesh infusion tubes that you could use. I guess the easiest way is what you've planned with the mesh sack and the dip tube. English style IPA or American? I'm interested in trying late hop additions (flame-out or whirlpooling) versus dry-hopping to change the flavor profile a bit. Any experience with that? 

Another route to consider:
A clean ferment in the primary.
When you've hit your FG, drop the hop-filled mesh bag into the primary fermenter.
Move primary fermenter to the refrigerator for cold-crashing.
Yeast drops out, beer conditions and dry hops infuse.
Rack to keg when you've got the hop flavor you want. Maybe 4-12 days to brewer's tastes.
Clean, clear, hop-infused brew can continue to cold-condition in the keg in the refrigerator for a few weeks more.
Or simply gas it with C02 if you're hasty and know that you probably should've conditioned it a bit longer.

This method works for me and it minimizes oxygen pick and hassle. The beer stays in the primary for 3-4 weeks and is just fine sitting on the yeast and trub for that period of time. As for lagers, I'd change the procedure obviously. This is what I've done recently with my hoppy American Brown a la McDole. You can try some and see what you think!