German Brewing

Alright. I'll try skipping the keg entirely this time.

I'm kinda anxious to the spesise thing and bottles, because I've been striving very hard these past years to limit oxygen pickup. Currently im adding it to the keg when doing lagers, which will pick up very little oxygen comparing to filling a bottle with open mouth.

"How much", is "ok", in terms of oxygen pickup when adding speise? I've been pondering this while at work today, and is it ok to add the krausen to induvidual bottles, and just use a bottle wand to fill the bottles straight from the fermenter? No purging, open mouth of bottle, etc? Will the yeast consume all the oxygen?

Of course, how you 'cook' your own is up to you. Take good note of the rest phase in the fermenter and then that temperature drop (in total that's 2 days at end of fermentation). Letting it drop properly will reduce the amount of yeast you carry over into the bottle.