Dry hop bag, that is... Just wondering, my dry hops for some Northeast style IPAs are large in quantity, and when done the muselin bag is swollen up. I have squeezed it to drain that hoppy goodness back into the beer but of course I am causing potential (or more likely, definite) oxidation problems. But I can't help but think that a lot of that aroma is trapped in that hop sludge bomb in the bag. Thoughts? I'm dry hopping tonight, was thinking of just throwing them I and then cold crashing in a couple days before I keg it. Does most of the hops settle to the bottom when you cold crash? Thoughts generally? THanks