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I'd need to engrave it somewhere :)

ah, ok. got ya. basically the suggestion is to avoid any contact with oxygen at any cost and let beer to be fully attenuated before bottling.

Sorry for confusion. I meant added artificially from CO2 bottle or generated naturally by yeast. I do understand there is no difference in CO2, just trying to figure out the method how it is suggested to be added.. I am not planning to use a keg. I will be transferring directly from pressured...

Over carbonate with priming sugar? Or try to dissolve as much as possible artificial CO2 in the beer before bottling?

Sorry I am not quite getting you. Can you clarify the above please?

I am using Chronical Fermenter Brewmaster Edition. It is capable to handle pressured transfer (never tried though). "sacrificing a keg" Are you suggesting beer will store better if left in a keg for 20 years than in bottles? "make sure the o-rings aren't drying out/the keg isn't leaking"...

Guys, thanks for your advice! Is there any recommendation on the tool for CO2 purging? Is beer gun the best option for 50l brewing powers? How about bottles and caps? I was thinking of waxed swing top Growler But I am concerned about rubber/silicone washers. Would you think champagne bottle...

Planning to brew RIS for my new born son. The question is if it is recommended or it is not (1) venting bottle with CO2 before filling and then (2) adding more CO2 on the top after the filling? I understand that preserving with CO2 is a good idea for commercial beer which should be...