I am also considering moving my conical closer to the brew pot and pumping my wort into it rather than using a bucket to transfer.
Honestly, if you're not having sanitation problems then carrying it in a bucket probably isn't a big deal. Right as you go into fermentation I think most would say that the yeast need some oxygen and are going to pick up that extra O2 from splashing pretty much immediately. I don't think it would be an oxidation concern. Do it for sanitation or just convenience if you want, of course.
I don't want to buy yeast for every brew, the solution to that problem was to dump the yeast out of the conical and store it in a fridge until the next batch and re pitch. Again I have been doing this method for probably 5 years, but I just don't see the point in cleaning a conical that is already sanitary and re-pitching yeast that I took out last week. I am literally going to achieve the same results without an extra hour of cleaning.
I can't argue any of this, man. Really. You said you've tried it different ways. This way works and gives you similar results to other ways. Most importantly, you
like those results. There is nothing I can argue about any of that. It would never, ever work for me with the stuff I do here. But, also, I could see myself doing nothing other that Saisons at some point. I could just live in that world. If you don't mess with making different beers then that's going to make your approach here that much more viable.
and if you think that is gross you probably don't scrape the cheese off your lasagna pan and eat it either.
That's great
I hope you gather from my other portion above that I am not here to call you gross.
I understand there any many different arts to master in brewing, and going on the last remaining home brew forum and discussing frankly any aspect of your brewing process is going to trigger someone. I probably should not be defensive or take it personally when some one attacks my process. I usually take the stance that whatever works for you works for you and maybe I can glean a tip or two from your process.
I read this multiple times and I really agree. Yes, there are multiple different ways to both define and master an art and your approach is no more or less valid than mine. Honestly, I'm not here to attack you process and I think it's stupid if anyone is. I'm here to help others. I hope that's the same for most here. I am also here to glean tips from other. Definitely, definitely that too.
That is awesome that you bring your farmer hot sauce and apple jack, I bet that makes his day! I can guarantee he shares it proudly with friends and family. Fermenting hot sauce is another rabbit hole I have been down, unfortunately the older I get my stomach does not seem to be keeping up. My bil makes apple jack and I need to try it because the apples on my trees are not fit to eat!
I think the applejack makes his day a little more than the hot sauce, to be honest, but that could be for the same reasons as you. His whole troupe is great, though. And he's a freaking wizard with apples somehow. His stuff is all great but his apples are obviously his obsession. Definitely try the apple jack for yourself. It's not hard to do at all. Easy ferments and it just gets better with age.
For the hot sauce it took a while to get the salt ratio right to keep my ferments healthy but after that they've been really fun. I can get them to the point where they stabilize and can sit for a couple years. The flavor on a two year old cherry bomb hot sauce with garlic is deep and rich and delicious. Those sauces are definitely going to hit you with that acidity, though. I've been moving to more smoked and dried stuff as my stomach gets older. It let's me keep my mind moving with peppers, and some other stuff, while giving my stomach a break.
Thanks for your sentiment and reaching back out, the brewery I built in the basement has a lot of untapped potential and I will look to you guys for tips to maximize it.
I look forward to more discussion, man.
Also, one last parting note. If you're looking for the simplest process with the best results here with the IPA then have you thought about campden tablets? Pretty sure they could help try to reduce any potential oxidation issue. Maybe try using those at the time of kegging and then just keep your transfers from getting splashy, which you probably already do. That could be enough to get you where you want to be. Just a thought and at least a really easy, cheap thing to try while you think through any other updates to the system.