German Brewing

You could just do what a lot of German homebrewers do. Use "speise" (nourishment).

Save a given amount of unfermented wort and add that a bottling time. You need to take your beer temperature at bottling and the residual CO2 into account.

Wheat beer brewers do this a lot, and it's more relaxed since you have a bit more control when to bottle.

It will certainly use up any O2 left in the headspace.

Thank you for that. I'll check it out in the morning.

At ale temps, transferring would occur at or around 3-4 gravity points above terminal.

At lager temps, it's more like 2-3.

Here is a link to the quick writeup I did on bottling:

https://cathedralofbeer.files.wordpress ... unding.pdf

I plan on trying the process outlined in the PDF above on my initial batches of Helles.