German Brewing

Mine doesn't have the gauge, but yeah, essentially the same.

Has anyone made anymore advancements in low oxygen packaging? I would assume that bottle conditioning may be the best we can do? (Several large packaging breweries think it's the way to go.)

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Use a CPF to bottle from the lager keg, but add a few drops of sugar syrup to each bottle. You're just looking for oxygen scavenging, not extra carbonation.

@techbrau , I'm assuming you make your own sugar syrup from dextrose and water. Got more details on what concentration and what exactly a few drops is (3, 6, more)?

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Try a 1:1 simple syrup. You shouldn't need more than 2ish drops per bottle.

I haven't tried it yet either

In theory approx 1-2 tsp sugar should be enough for the yeast to scavenge the oxygen from 5 gallons of beer, assuming there's enough of them still active (it doesn't take that many active cells though). So divide that out between the bottles.

I'm going to be experimenting in he coming months (hopefully) with bottling using various methods.

I'm a bottler exclusively so it is in my best interest, and hopefully others, to investigate.

Spiese will be the first iteration.

I had good success with Helles with 10-25 ppm sulfite remaining from fermentation last for 4-5 months in the bottle. I bottled one in April and it still scored a 42 and won gold in August.