I have heard of commercial brewery's burping their fermenters with CO2 a day or so after dry hopping. This re suspends the hops in the beer to maximize the dry hop utilization. This seems like a good idea to really get that great hop aroma. I was wondering if anyone is doing this with their homebrew and what is your setup.
I currently have a SS Brewtech half barrel conical. I am guessing you would some how connect the CO2 to the yeast dump valve on the conical. I'm just looking for any advise.
Thanks,
I currently have a SS Brewtech half barrel conical. I am guessing you would some how connect the CO2 to the yeast dump valve on the conical. I'm just looking for any advise.
Thanks,