I’m curious if anyone does this? I’m wondering if there is any added benefit to have a (at least closer) to an oxygen free environment during the dry hop process. My Speidel has a tight fitting cap that can be placed over the lid instead of the airlock.
I normally remove mine anyways during cold crash to avoid suck back.
I typically dry hop towards the very tail end of active fermentation directly in the primary. I take the airlock off, add the hops, put the airlock back on and swirl the hops to keep the suspended every other day or so. Then airlock comes off, saran wrap goes over the carboy opening, and into the fridge for a good cold crash prior to kegging.
I’ve dry hopped in a fermenter with an airlock and in a sealed keg…no difference. Don’t overthink things.
Same here. Denny’s right - don’t overcomplicate it.