Hi, also trying to reopen this old thread... Cause a few days ago I opened a new thread asking opinions precisely on this idea of adding a small amont of sugar with the dry hops just to reactivate the yeast a little bit so that it would hopefully scavenge most of the O2 introduced.
On that thread I was discouraged to do so. Mainly because it was deemed unnecessary. Then, I and others also had concerns that the added sugar would bring some already-settled yeast back into suspension (fiy, I dry hop in primary after fermentation complete and most of yeast has settled out, I don't cold crash and I bottle condition).
What would you think about this, is it a concern or not? Intuitively I would think that the yeast that has already settled in the cake would not bother rising up again for just this tiny amount of sugar. I'm inclined to believe that only the yeast which is still in suspension would consume this sugar and hopefully scavenge most of the added O2.
Thanks!