Adding hops after fermentation is referred to as dry hopping (duh). But folks also add things like cucumber and hibiscus to the beer after fermentation. What's the proper way to refer to these additions?
It's pretty straightforward....they're called "post fermentation additions".
As far as I know this is a bit of a gray area as far as official terminology. I have experienced several people over-emphasizing finger quotes and suggesting they would "Dry hop" with... cucumber or whatever. I personally dont do too many additions like this but would describe it as "secondary with..." regardless of it being in a primary or secondary vessel.
I'm guessing this does not actually answer your question but instead reaffirms that there is no proper word and it needs an official designation, my suggestion is dry pitching... that seems legit!
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