House IPA is pretty much done and will get crashed soon. Last IPA was glorious but the magic gone in about 2 weeks. I think that we can at least agree O2 is not good for finished beer. There should still be enough yeast in the clear beer to ward off O2 ingress from DH, right? I have been using ascorbic acid on other beers and it seems to give me some additional shelf life. Also read that AA can superoxidize. Thinking a 50/50 blend of PMB and AA on this one at kegging. Any thoughts? I am really not into the idea of pushing a full keg of sanitizer out...
dry hopping is tough when you're trying to reduce post fermentation o2, no doubt about it. pushing sanitizer is going to give you a near 100% 02 free keg, but opening it back up to throw your dry hops in might negate some of that. furthermore, even though those pellets are dense, they still contain plenty of 02. adding dry hops during active fermentation might negate some of the oxidation it causes, but gives me flavors I don't like, and dry hopping post fermentation will introduce o2. Havent heard of hop extracts or concentrates giving flavors as good as pellets or whole hops.
some of the big guys in beer dry hop in ways to reduce o2 that we as homebrewers don't have the technology to do and most people agree that delicious dry hop character is one of the first things to go. Even with commercial technology used in breweries to reduce o2 levels to miniscule levels, dry hop character changes over time.
I guess in the end, you just gotta relax, don't worry and have a homebrew and do whatever feels right.