Low oxygen racking

[LKABrewer]

If you are raising your ferm temps to 70 for 2-3 days to finish fermentation (no more yeast activity), then cold crashing in the fermenter for 2-3 days, then you are oxidizing your beers. When you cold crash, air is sucked into the fermenter. As the beer cools, it absorbs headspace gasses. If you are cold crashing in the fermenter, that may be why you do not notice a difference between fresh and month old beer; neither are nearly as fresh as they could be

You are much better off putting your beer in the keg at it's highest temperature (70), then cold crashing in the keg under CO2 pressure.

So you're using priming sugar in the keg vs force carbing? I guess my first question would be "Why?". I can see that for some styles of beer, but for an IPA I don't see a good reason.

For IPA's (especially NEIPAs), I want to drink them as fresh as possible and I don't want them at room temp any longer than they have to be. Here's what I do (this may not help you if you've got specific plans that are in conflict).

1) Primary only.
2) As soon as fermentation After about a week of primary, I raise the temp to 70 to let the yeast clean up...let that go 2-3 days.
3) Cold crash for two days
4) I sanitize my keg, then purge with CO2
5) I do a closed transfer to the keg
6) Purge 4-5 times with CO2
7) Force carb

For my closed transfer, I run about 1.5 psi into the carboy (Big Mouth Bubbler) with the racking cane attached to the output port of the keg. I used sanke kegs, so I have to temporarily remove the check valve ball.

This way I can go from grain to glass in about 17 days and the fermented beer is only at room temp for about 3-5 days after fermentation is complete.

 

[Brewbuzzard]

Mostly to ensure that there is next to no O2 in the keg. Another way of prolonging IPAs, NEIPAs included. I'm basically following the cold side of the LoDo approach.

The best way to ensure you get all O2 out is to fill the keg with boiling water then force it out with co2. This also rinses any sanitizer out