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If you can purge the fermenter, then rousing by bubbling CO2 through the beer will be even better than increasing the contact area.
unfortunately I don't keg, wish I could. I was going on the impression that more surface area gave better hop utilization and better results during dry hopping, of course, I may have misunderstood. LOL
Quote from: swlusk on February 13, 2015, 06:27:02 pmunfortunately I don't keg, wish I could. I was going on the impression that more surface area gave better hop utilization and better results during dry hopping, of course, I may have misunderstood. LOLIt could potentially make some difference, but it's more of a function of both contact area and diffusion over time. So more surface area may lead to more contact area. But that increase is negligible compared to being able to rouse the hops and/or move the wort around. That will increase the diffusion part of the equation, which plays a much bigger effect.If you have access to CO2, simply bubble it through the bottom of the fermenter intermittently to rouse the hops and get the wort moving a bit. That's where I think you'd see the most improvement in hop oil extraction.
Quote from: erockrph on February 13, 2015, 08:34:29 pmQuote from: swlusk on February 13, 2015, 06:27:02 pmunfortunately I don't keg, wish I could. I was going on the impression that more surface area gave better hop utilization and better results during dry hopping, of course, I may have misunderstood. LOLIt could potentially make some difference, but it's more of a function of both contact area and diffusion over time. So more surface area may lead to more contact area. But that increase is negligible compared to being able to rouse the hops and/or move the wort around. That will increase the diffusion part of the equation, which plays a much bigger effect.If you have access to CO2, simply bubble it through the bottom of the fermenter intermittently to rouse the hops and get the wort moving a bit. That's where I think you'd see the most improvement in hop oil extraction.I aerate with pure O2 using a .2 micron stone and SS wand. I wonder if I could use the same process but with CO2 instead of O2? I use small CO2 canisters, I imagine the gas is clean enough not to inject bad critters into the beer, with the alcohol content I imagine it's safe enough. Do you think this would be a good technique?