I tried searching but of course let me know if this has been answered elsewhere. Krausen appears to have reformed after dry hopping. The pellets are loose-ish in a big bag, have been there since 10/5. I'm about to leave town and can't bottle for another ~6 days so I think best to get the hops out. Can I assume fermentation is active enough that it'll remove oxygen of splashing when I pull the bag from the carboy?
Could be hop creep, where enzymes in the hops break down unfermentable dextrins in the wort to fermentable sugars, starting a secondary fermentation. I wouldn't assume that. Given the choice, I'd leave the hops in for the extra 6 days rather than open up twice.
If the geometry of your fermenter allows and you've tied floss to your bag then consider pulling the hops just above the wort. Pulling the bag completely out will allow air to enter at least in the volume of your hop bag. FWIW, I've left hops in a keg for an extended period (months) and never really got the "grassy" aroma everyone talks about.
Don’t know about the o2 but I’d b bottling. Now. Fermentation can happen when adding hops, but is no problem
3-5 days for me, if it’s still slightly fizzing, I bottle. I believe it’s been said dry hopping can create nucleation point or something like that. I wold not say bottle bombs like if your beer is not done with the initial ferment. In my experience, this is. Different. if you are really concerned, use less bottling sugar. have fun
I did have a couple days at 1.010 via corrected refractometer... and if nothing else they're in an explosion resistant place.
