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Then I think the caps are sealed properly as I'm quite satisfied with the carbonation level. I'm using a twin lever capper btw. So I guess the oxygen mainly comes from: 1. the process of transferring beer from fermenter to bottling bucket, and 2. headspace in each bottle Does that make sense?

Thanks! Looking forward to it!

Nice suggestion! And how do you collect CO2 during fermentation? Use mylar balloon?

Thanks for the advice, will definitely reduce the headspace from next batch. And yeah, 1. is referring the bottle but I'm just not confident with the sealing condition of the caps 😥😥

Thanks for the reply, no worries I can google it

Here is what I'm planning to do, so sure if it's gonna help: 1. seal around the cap with some tapes and plastic wrap 2. try to reduce the headspace when bottling next batch

Some updates: Thanks for everyone sharing experience and opinion on this topic. Just in case someone comes across this post in the future, here is a summary of what people are sharing so far: 1. Bottling straight off the fermenter (if your fermenter has a spigot) and priming each bottle...

Damn, I should've read this article before starting my first batch.