Reading previous fora on the topic indicates there are many diverse opinions on the oxygen-absorbing caps. Some people advocate sterilizing them; others recommend against it. Some people recommend turning the bottles upside down once immediately after bottling to "activate" the caps. Some people claim their beers are undercarbonated when they use the caps; others swear by the caps, especially when it comes to preserving hop aroma/flavor.
I would be interested in hearing from people who have experience (both good and bad) with these caps.
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I mostly keg, but when I bottle I use oxygen-absorbing caps exclusively (except for corked Belgian styles). I use them right out of the bag and do not sanitize 'em...the alcohol in the beer will take care of any bugs. I also try to cap on foam using a Beer Gun.
I have no empirical evidence that the same beer would have been better or worse with a regular crown after a year or two or three, but I haven't used standard caps in many years. There are lots of bottles of aged beers in my basement and if the beer was good going in, the oxy crown caps have kept them that way IMHO.
You're going to put the beer up for a year or more, so you know going in that it will be at risk of oxidizing. Why not give it the best chance possible of being great a year from now? Is it worth saving a measley couple of bucks?
Careful handling at bottling, and cold storage for the next year will probably do more for your beer than your choice of crown. But at the end of the day, if you want to maximize the beer's potential, spring for the extra pennies per bottle and use oxygen-absorbing crowns.