should I rouse the hops?

[Moog]

Fermentation had reduced to next to nothing, so I put the hops into the saurus, last night and they dropped to the bottom straight away, I purged with CO2 and sealed it up.
In the morning I checked and it had a thin layer of yeast on top, now (in the evening) it has a thick layer on top.
I'm trying to avoid O2 pick-up as much as possible.
Do you think I should open it up and stir, then re-purge? or leave it alone?

 

[TheSumOfAllBeers]

Can you connect a gas supply to the bottom of the FV? Blast a load of CO2 to rouse everything

 

[Moog]

not without making something, it won't happen during this brew.

 

[hoppy2B]

A layer of stuff on top of the beer doesn't sound too good. Are you sure it isn't infected?

 

[dr K]

Commercially with conicals dry hops are always roused, in some cases constantly by a pump, but these are big fermentors. You say the layer forming is yeast, if it got bigger (rather than slimier) then you are probably correct, I reckon the roused the yeast that not quite finished so it woke up and got to it. Just rock the sauus back and forth a few times a day or more if you can, contact is really important.

 

[///]

Rousing hops is fine, esp if you yeast off. If you do with a spoon from the top, CO2 will come out and there won’t be much concern from oxidation.