I have heard of commercial brewery's burping their fermenters with CO2 a day or so after dry hopping. This re suspends the hops in the beer to maximize the dry hop utilization. This seems like a good idea to really get that great hop aroma. I was wondering if anyone is doing this with their homebrew and what is your setup.
I currently have a SS Brewtech half barrel conical. I am guessing you would some how connect the CO2 to the yeast dump valve on the conical. I'm just looking for any advise.
How much pressure (I know it needs to be under 5 psi)?
For how long?
How often?
Is it worth the trouble?
Thanks,