German Brewing

Or should will transferring via racking tube -> ball lock post on pressurized keg with 1.5P extract left be enough protection?

I've metaphorically thrown away all my carboys and racking equipment. I ferment in a keg now, with a blowoff hose attached to the gas fitting. When blowoff stops, I'll swap the hose for a spunding valve set at low pressure. I keep it set around 3-4 psi, just enough that I can pull samples from a picnic tap to check gravity. When it's time to transfer (1.5p above fg), I gravity siphon to a purged keg via jumper lines. Then the spunden valve is set to full pressure to finish carbonating

Racking cane inside of an orange carboy cap with a pin lock fitting on the other end. I can either push it with CO2, or just get it started and let it siphon. I'll usually put a sterile air filter on the end of vent tube too.

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These will be coming online soon.

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I really like Polyclar and it has a proven record for flavor stability. RHB compliant since it can be removed via filtration. I turned a few others onto it, and they have agreed that it has really helped with flavor stability. Plenty of literature on the subject, but I am partial to this MBAA doc:

If you can keep oxygen less than .1 like they state and dose sweet! You are going to have a tough battle ahead of you! I have used PVPP, but couldn't keep o2 pick up low enough.

Plus then you have to filter it out. Filtering is a bitch to do without introducing oxygen.