Diacetyl Rest then rack, or rack then diacetyl rest?

[Vale71]

That sounds really weird to me only because I've never had one of my brews taste "oxidized": never had a skunky or cardboard tasting beer before, never had flat beers or exploding bottles from bottle conditioning. Have I just been getting lucky for 13 years?

Yeah, it's pretty clear to anybody reading your posts that you think your beer and your process are just perfect. Makes one wonder why you come here asking for advice then...

 

[mccamich]

Makes one wonder why you come here asking for advice then...

Trying to make it MORE perfect.

 

[GoeHaarden]

Trying to make it MORE perfect.

 

[mccamich]

 

[GoeHaarden]

 

[mccamich]

 

[BigRedBrewer]

The people who have changed their process to control oxygen pickup have experienced the change in beer quality. Just like the first time you use precise temperature control, water chem, control mash and boil ph, etc. All of these little things make up a quality beer. I would actually say the oxygen pickup is a significant factor both in hazy ipa and blonde ale. To achieve this requires the purchase of some equipment, no way around it.

I would agree with the above, if you aren't willing to buy some additional equipment I would skip the secondary. You don't have to worry about yeast off flavors. Give that thing 3 to 4 weeks at 50 degrees (if using lager yeast) and then a week at 62. Bottle and don't worry about extreme clarity. You're beer will be better 100% guaranteed