Hey, I'm wondering if you guys completely close your fermenter when dry-hopping? My fermentation is pretty much completely finished and I'm just adding some pellets for a few days before conditioning the brew. I have my airlock still on it and when I swirled the carboy to distribute the pellets, a lot of aroma came out the airlock. I'm thinking if I cap it, I'll keep that aroma in the beer, or at least, keep more of it.
What are your thoughts? Thanks.