I ferment 3-gallon batches in 5-gallon food-grade buckets. The more I focus on oxygen, the more I realize that my practice of keeping the fermenter closed until bottling time, unless I have to dry-hop or add ingredients, has contributed to better beer. I am also evaluating whether to keep using buckets, at least this size. But for now, since I have beer to keg in 9 days...
How's this look for a oxygen-limited kegging from a bucket to a keg?
* Attach an MFL swivel flare adapter to the end of a piece of siphon tubing
* Sew dry-hopping hops into large muslin square
* Drop hops into sanitized keg
* Close up keg
* Purge keg with CO2 -- push CO2 in, release PRV -- x 3
* Insert tubing into autosiphon
* Insert autosiphon into siphon-sized hole in bucket lid
* Start siphon into 2-cup pyrex, stop at 2/3 cup mark (to fill tubing and get enough for a reading)
* Attach ball lock disconnect to beer-out post
* Attach swivel nut to ball lock disconnect
* Open PRV
* Fill keg
* Purge headspace
* Set pressure and go away for a few days