[BrewBama]

Left undisturbed I would agree there is a blanket of CO2 on top of the wort/beer.

However, as soon as the turbulence from opening the fermenter stirs the air with CO2, that blanket is mixed up.

Add hops by pouring them into the liquid or throwing in a hop bag and more mixing occurs.

The active yeast will push the mixture out the blowoff and if any O2 was inadvertently introduced to the liquid they will consume it.


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[deckerhand]

Left undisturbed I would agree there is a blanket of CO2 on top of the wort/beer.

However, as soon as the turbulence from opening the fermenter stirs the air with CO2, that blanket is mixed up.

Add hops by pouring them into the liquid or throwing in a hop bag and more mixing occurs.

The active yeast will push the mixture out the blowoff and if any O2 was inadvertently introduced to the liquid they will consume it.


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I haven’t done any dry hopping yet I honestly don’t know why people use a hop sack when hops are a natural disinfectant and will not cause any infections to the beer if they sink to the bottom it’s not going to case any plugging issues. Tho I would cold crash to have all the hop floaters sync to the bottom with the trub


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[BrewBama]

Everyone has their own reasons for doing what they do.


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