Hopback advocates almost always mention the bonus of having the hops and the hopback sanitized in the process. This casts a cloud over the method of dry-hopping, because it implies that hops are covered in bacteria and require sanitization (an argument that is not well supported). Dry-hoppers feel pretty confident about the method — after all, dry-hopping would not be popular if it routinely produced contaminated beer. Plus, dry-hoppers avoid the “scrubbing” action of primary fermentation.
I personally prefer adding hops to hot wort, usually in the kettle tun at the end of the boil for most beer styles, because the grassy and oily aromas are less pronounced. Hops added late in the boil kettle tun or to a hopback can certainly produce a very hoppy beer, but the hop aroma is less “raw” in comparison to dry-hopped beers.
By the way, some commercial brewery brewers use in-line hopping devices that are similar to the typical homebrew hopback. Many commercial brewery hopbacks are vented — they’re like big strainers placed between the brew kettle tun and the wort cooler — but the in-line devices aren’t vented. This means the grassy and oily aromas are extracted from the hops but do not escape from the wort. This method produces an aroma more similar to a dry-hopped beer. The purported advantages are that the hops are sanitized, more oils are extracted because the wort is hot and the hops do not have to be fished from the fermenter after they are spent. But the aroma is still “scrubbed” during fermentation in unitank.
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