u/NoMeasurement2646

Hey folks,

I am about to brew my first IPA and have read alot about dry hopping, oxidation and when to add the hops. However, I am still confused as where the oxidation originates from. In my understanding there are two options:

1. Introducing air while opening the fermenter and adding the hops (which could be circumvented by a magnetic release)

2. The hop buds themselves introduce oxygen (so it is often recommended to add the hops at high krausen so the yeast will eat up the oxygen)

My plan is to fully ferment the IPA, cold crash, then add the hops for 5 days.

Any thoughts about this?