This is likely a silly question to a lot of you but I'm trying to weigh the pros and cons, no matter how minor, of a conical before I make the jump. I'm maybe too paranoid about oxidation, but one of the main selling points of conical manufacturers is less oxidation. I could actually argue the opposite: With the design of most conicals you're going to introduce oxygen, from the bottom, after you attach a second bulb and open the valve back up. RIGHT? What's everyone's thoughts on how much oxidation that can cause? Is there processes/valve designs that avoid this?
Currently I ferment in carboys and pressurize them to push back out the racking tube...mostly so that I can leave them in the bottom of my freezer w/o disturbing the trub. But also, depending on beer style and how long I'm going to age, I pre-prime the lines and keg and can probably guarantee very little contact with air...ever.
Now, I'm also leaving it in one vessel for primary, secondary, and sometimes even up to a week of lagering. So, the optimization I see by moving to conical is just getting it off that trub sooner w/o rerack. I hate reracking.
So what do you guys think? What's more important: avoiding that little bit of oxygen, or getting it off the trub ASAP? Can I get both?
FYI, conical(s) I'm looking at is the FastFerment. With a pretty tall collar, I'm thinking I can mount these inside a temp controlled freezer, and follow my same process, but get rid of yeast & trub sooner & more effectively.