Prevent Oxidation Post Fermentation

[Arthur Reed]

Pressure Ferment, purged dry hop additions and fully closed transfer with Co2…

[William]

I add a solid hit of honey any time I open the fermenter or transfer, in order to restart fermentation and get a CO2 blanket. Not sure if it actually helps, but it eases my oxygenation worries.

[John]

Closed transfers and purge keg with co2. I’m still using glass fermenters mostly, but I’ve got a racking cane setup for closed transfers. For purging with Co2, I either use my 20lb tanks for my keezers or I use one of these little ones because they’re convenient: https://amzn.to/2ElSfPs

[Peter N]

I went down this rabbit hole once. Then I discovered that I was over thinking things. Have you ACTUALLY found that your beer is getting oxidized? I’ve never detected oxidation in my beers when using “normal” methods for brewing/fermentation/cold crashing/kegging.
The only things I do are avoid turbulence when racking into the keg and skipping secondary fermentation.

[Amanda Parker]

Don’t do secondary fermentation! It’s not helpful on a homebrewing scale and you oxidize way too much for it to be worth it.

[Ramesh Pandey]

If dry hopping pressurize the dome and burp 10-12 times to push out O2. Conduct a pressurized transfer, fill keg with star san and push out with CO2.