Hop Bong vs Sous-Vide Dry Hopping

[IHATEBOILEDFISH]

Hello, fellow brewers! Since i live in a small apartment, i cannot afford (space-wise) kegging and massive stainless steel fermentation vessels with all of their fancy clamps and CO2 ball locks. So i use simple plastic bucket and sous-vide magnets to dry hop.
But i've got a problem with that. No doubt that the best dry hop done with fresh hops and without oxygen introduction. But how bad is sous-vide magnet dry hopping?

Hops sit in the bag completely purged of O2, but still fermentation temperature is around 18-20C for an entire week, if we speak about ale fermentation plan, and hops sit at that high temperature. So, how different will be final product from dry hopping performed with a hop bong?

 

[Genuine]

I suppose it really depends on what styles you're making and how much your dry hopping. What do you plan on making that you want to dry hop?

 

[Whisky River]

Probably not enough to notice. The hops have undoubtedly spent weeks at ambient temperatures between harvest and shipping. As long as they are in a predominantly CO2 filled environment, I doubt you would notice any difference.

Hello, fellow brewers! Since i live in a small apartment, i cannot afford (space-wise) kegging and massive stainless steel fermentation vessels with all of their fancy clamps and CO2 ball locks. So i use simple plastic bucket and sous-vide magnets to dry hop.
But i've got a problem with that. No doubt that the best dry hop done with fresh hops and without oxygen introduction. But how bad is sous-vide magnet dry hopping?

Hops sit in the bag completely purged of O2, but still fermentation temperature is around 18-20C for an entire week, if we speak about ale fermentation plan, and hops sit at that high temperature. So, how different will be final product from dry hopping performed with a hop bong?

 

[HM-2]

Probably not enough to notice. The hops have undoubtedly spent weeks at ambient temperatures between harvest and shipping. As long as they are in a predominantly CO2 filled environment, I doubt you would notice any difference.

This. I pretty much guarantee they'll be identical.

Your bigger issue with a bucket setup is not being able to do proper closed transfers.

 

[IHATEBOILEDFISH]

This. I pretty much guarantee they'll be identical.

Your bigger issue with a bucket setup is not being able to do proper closed transfers.

I would agree, but i found a way to eliminate cold side oxidation as much as possible:
1) Cold Crash with Cold Crash Guardian
2) Ascorbic Acid in mash and 10ppm of both AA and metabisulfite when bottling. There's a 2 month old NEIPA in my fridge, zero oxidation.
Could use more meta, but my beer's usually drunk in one month.