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I just measured this myself by attaching a picnic tap to my keg and then slowly draining a little beer out to move the air pocket into the tube. You can visually see the air pocket getting in there. I did a rough volume calculation and pegged it at 2 ml. 0.377 ml of oxygen weighs 0.54 mg, so...

That won't work because you've just added an enormous amount of oxygen when you plonk in your dry hops, and you have no actively fermenting yeast to mop it up. The technique we reccomend on the GBF is to dry hop during the final few days of primary fermentation, and then add priming sugar...

If you only care about hop flavor and aroma then skip the SMB. Dry hop during the last 3 days of active fermentation, and keg/bottle before the yeast have completely gone dormant. Add enough sugar when you package to naturally carbonate in the keg/bottle, and make sure to fill your packages as...

Yep, I'm fermenting in a keg with a spunding valve acting as the airlock. My current favorite fermentation schedule is to pitch at 43 F, let rise to 48 F over the first day or two, and hold it there until I am about 8 gravity points above my attenuation limit. At that point, I raise the...

http://forum.germanbrewing.net http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles-v2.pdf

I think there's more at play than just co2 purity. Every time you attach your grey gas QD to the keg post, a pocket of air gets trapped by the o ring and forced into the keg. The flexible plastic gas lines are also oxygen permeable. It doesn't happen fast, but they have a lot of surface area...

You are absolutely spot on with respect to how little air/oxygen it takes trapped in the package to damage the beer, and you are also correct that naturally carbonating inside the keg is initially as good as carbonating in a bottle, perhaps even better if you've done a good job purging the keg...

ExTech DO600

You are correct that yeast cannot "erase" oxidative damage once it has happened, but how fast the damage happens depends a lot on temperature. At mash temperatures, the oxidation of malt compounds happens within seconds to minutes, whereas at fermentation temperatures it's more at the scale of...

No, it's not a problem. Sorry, I should've been more specific in my previous post - when I measured the 0.3-0.4 ppm DO pickup after doing a closed transfer, that was with beer that was fully fermented out in the primary vessel prior to racking. It really takes barely any sugar at all (as in 1...

Closed transfers still are not good enough if you want to target commercial standards. I measured between 0.3 and 0.4 ppm pickup with my DO meter when closed transferring from my fermenting keg into a serving keg that was purged with more than 20 times its volume worth of co2 by hooking it up in...

You don't want too much yeast at packaging. I've carried too much over into spunding, and ended up with autolysis a few times (confirmed via rising pH). Lately I've been starting to pressurize my fermentation during the final few days, building up enough carbonation that I can rack to the lager...

It should work just fine. Probably preferable for flocculant ale yeasts like wlp002. Natural carbonation, whether it's in bottles or the keg, is the easiest method for homebrewers to get extremely low levels of packaged oxygen. I don't think there's any problem with fermenting a beer out in...

I think there has been a lot of confusion over the dosage, because we didn't do a great job of explaining it clearly in the PDF. The 100 mg/l recommended in the PDF was for mash water only, and sparge water is treated with 10-25 mg/l. Let's say you mash with half your water and sparge with the...

It definitely does sound like you can reduce the dose! Keep in mind that 100 mg/l in a no sparge system is significantly more total sulfite than using 100 mg/l in a normal system, where we reccomended treating the mash water with 100 mg/l and the sparge water with 25 mg/l. I'd suggest going...

We adjust the pH of the sample to be above 6 before measuring the sulfite level. I usually use sodium carbonate.

There are many flavors of stainless and some are much better than others. 316 is the best for food applications with 304 as the second. Unfortunately with a lot of stainless equipment made overseas nowadays you don't always know what you're getting. Regardless of the alloy, you don't always know...

Unfortunately there are multiple pathways to oxidation. Fenton processes are just one of them, so getting rid of all the metals which can participate in them is literally only cutting one head off of the hydra. It's still a good idea to chelate as many metals as you can, but it's not enough by...

Mill immediately before doughing in. When your system is tightened up you can reduce the SMB dose to 30-50 mg/l

Because it has taken a different amount of time each time, a different yeast strain was used, and possibly at a different temperature as well.