From what i have heard it is best to dry hop @ about 90% to your terminal gravity so the yeast can take up any oxygen inadvertently introduced.When doing this the co2 produced by the yeast keeps the hops at the top, even when dry hopping for 10 days @ about 68-70F the majority of the hops seem to stay on top until I crash cool then they drop. So why when i hear micro brewery's speaking on this they are concerned about rousing the hops with co2 to keep them in suspension (off the bottom)? What are they doing different to get them to sink?