I've been reading "For the Love of Hops" and was intrigued by the section on the "Hop Slurry Method" in the Dry Hopping chapter. After doing a quick Google search I found a post on this subject here: [http://www.homebrewtalk.com/f13/recirculating-dry-hops-more-aroma-oil-extraction-less-time-390156/]
Has anyone tried this at the homebrew scale? Couldn't a homebrewer mimic this method by simply agitating their carboy with dry hops every few hours/days?
I was also wondering if anyone has any pics from Stone or New Belgium as I'm trying to visualize what this process/method looks like. Stan H. mentioned these two breweries employ the hop slurry method.
Any info or thoughts on this is appreciated. Thanks.