Hi all, just getting going, started with a Brooklyn Brew kit and now onto my fourth batch buying ingredients from my local Home Brew supply. I’m still using the small 1 gallon fermenter and have been having a bunch of fun so far. My challenge is with the small vessel, when I dry hop - I seem to lose alot of drinkable gold to hop schmeg. Any tips on maximizing yield when dry hopping? Thanks, Bryan. Silly thought but if I cold crash could I gently pour the fermenter contents through a brewers sock to drain (hopefully without the cake at the bottom).