I use pellets to dry hop. I don’t put them in a bag just straight in. Wouldn’t it be more readily absorbed if it were ground into a powder then mixed in? I think about it like spices and cooking. Seems like I always end up with a green mass floating on top with pellets anyway.
Pellet hops are whole hops which have been ground and compressed into pellets.
Assuming that by “it” you mean hop oils.
Breaking them up further for dry hopping shouldn’t be necessary. If you have pellets that haven’t broken up then gently rocking your fermenter should force them to fall into the beer saturating them and causing them to fall apart.
If you actually were to calculate the surface area of pellets vs. the surface are of whole flowers, the flowers have more surface area by orders of magnitude.
I find dropping the pellets directly into the fermentor to be a mess. I buy women’s knee highs for about .37 a pair. They work great. If you don’t want them to float, put a few marbles into the sack.
I use 5 gallon paint strainer bags for dry hopping in keg. They’re big and allow the pellets plenty of room to dissolve and circulate their oily goodness.
I use these as well… Just in a different manner. I like dumping the hops right into the carboy so that they get full circulation throughout the beer. When I’m ready to keg, I ziptie one of these beasts to the end of the hose and filter out the hops going into the keg (or into the bottling bucket).
Generally I just dry hop in the keg nowadays and save a step.
Minor digression… my pet peeve is the phrase “dry hopping” as I don’t see what’s “dry” about it. Late hopping or cold hopping would surely make more sense.
I have a couple of those - great for smaller amounts of hops (<2oz) but anything over that and they seem to just become big slugs of green turd, often dry in the middle. YMMV.
I use a keg as a ‘secondary’ and put a surescreen over the dip tube. cold crash when done and jump over to a fresh keg to serve.