Yeah, it seems if you wanted to accurately recreate fermentation-type bubbling you’d need something to widely disperse a low volume of gas slowly over most of the bottom surface of the beer. Almost like a big false bottom with very tiny holes. Then you’d need some kind of one-way valve to make sure beer doesn’t come back into your gas line due to the hydrostatic pressure.
Maybe you could just use a few different 500 micron stones in a “hydra” type configuration weighted near the bottom. My pediatric O2 regulator will do 1/32 LPM, but even that seems like it might be too fast. There are probably good “cap and capture” resources out there that estimate the volume of CO2 produced by a specific sized yeast colony at a specific temperature and gravity. Wow, this is starting to sound fun (and complicated).
Definitely different schools of thought. Last IPA I held off on the dry hops until fermented out, crash cooled until bright, raised to room temps, and dry hopped 7 days swirling a few times to re-suspend and I think it’s the best results I’ve ever gotten in a long time. Some of the big namers have bypassed CO2 rousing completely and gone full tilt pump recirc dry hop.