German Brewing

Not trying to quibble here, but if yeast are present at cold side, aren't they scavenging enough oxygen to keep you below a shot glass-worth?

I should clarify as well: we will dry hop DURING active fermentation (day 3 or 4 with an ale strain), then either krausen or use sugar to keg condition on a spunding transfer.

When I tried it(and had varying success rates, but mostly bad). I did the sani to top purge, then hop bag with hops in purge. Then I added the bag quickly to the keg, closed and purged the whole keg again. I was still at .5+ ppm. I have now since went to hop extracts for dry hopping, and I dose those with a syringe inline from the fermenter to the spunding keg. This method allows me to stay under .1.

Hoppy, yes...but aren't the majority of the hops from 60min+ and FW hops? Or are you saying they are dry hopped as well.

Bryan, yes, my thought was that we would either krausen the beer or add a simple syrup so the yeast would be active during a transfer.

I had had no issues, and I know Tech has been down to .06. I know its not optimum, but for our intents and purposes it works a treat.