I have a homemade torpedo devised for dry hopping like SN. It is an inline dairy filter. It is a try-clover canister with screen filters inside, you probably have seen them around. It is about 18" long and 5" wide. Beer goes in one end and out the other, passing through the filter chamber on the way. The chamber can hold a pretty good amount of hops.
I am looking for process advice. What I think I need to do is ferment the beer and then after primary fermentation is complete, drop out the yeast and then recirculate the beer through the torpedo. My plan is to pump it out the bottom, down throughout the torpedo and back into the fermenter through a tube in the top. It sounds like a day is probably enough from what I have been able to find, but I have no experience to draw from on this. I have also heard different advice related to the temperature of the beer in this process - cold or cool?
Like I said, I am all ears on this one. I will gladly share what I learn, but want to at least start in the right neighborhood.