Let's see... My post boil process is putting my kettle in an ice water bath as well as using my immersion chiller to chill down to about 65 usually within 15 minutes (easier to chill when you only do 2.5 gallon batches
) Once it's chilled I whirlpool and let it sit for 15 minutes then transfer to carboy with an autosiphon. I aerate with pure O2 for 45 seconds @ 1 lpm using a 2 micron stone.
I almost never use a secondary unless I'm going to lager a LONG time, like more than 2 months. Post fermentation, on bottling day, I transfer from carboy to a 5 gallon bottling bucket using an autosiphon. I do stir a bit when I mix in my priming sugar but I'm talking EXTREMELY gently. Sometimes the beer may sit in the bucket for a half hour or so while I prepare the bottling implements. I bottle using a bottling wand connected to the spigot with a 3 inch piece of tubing and cap each bottle as I go. I do use oxy caps but I soak them in starsan so I may be defeating the Oxy scrubbing ability of the liner. I then carb at 75 degrees for 3 weeks and chill for a week before I try the first bottle. Often times the first week post carbing and chilling I get some harsh green flavors (expected). the second week is usually the best. Then the flavors start to fade a bit as it ages further. I had southern English brown ale that had an awesome chocolate/coffee flavor 2 weeks after carbing, but within 2 weeks after that it faded quite a bit. That is to say it was still a nice beer but when I get a nice complex beer, it seems short lived. Then after 3-4 weeks I get the vinous flavor undertones. Sometimes the vinous flavor comes on a bit faster. I wish I could have correlated that possibly with the ABV of the beers that were affected but I haven't as yet unfortunately. It feels like I'm walking a flavor tightrope and I'm teetering a bit but not falling off, if that makes sense.