Originally Posted by Rustyduck
Works like a charm...if you keg. You bleed off the oxy anyways, never had an issue with oxidation on any keg and am a firm believer it is pretty rare in young beer unless your beer is exposed to the environment for long periods of time but hey the beauty of home brewing is...to each his own his own! 12 years of home brewing tells me it works!
I still say it's a bad idea...why take this shortcut when better methods exist? If I wanted a half-ass beer I'd go to the grocery store...
Have you done a side by side comparison by splitting a batch of wort, half of which is oxidized via your method, half of which is racked onto berries? If you haven't, how can you say that your method doesn't cause detriment to the beer?
I believe that like myself, you don't understand the chemistry at play well enough to comment on whether or not it is a good idea. Literature indicates that what you are doing is ill-advised.
Furthermore, your idea is especially bad for those who would be bottling their beer.
Like you said, each to his own. Personally I strive for excellence.