Props for sure. I am wondering if anyone has had bottle conditioned beers tested for DO levels. Just thinking that the final scavenging in the carbonation phase would further reduce the average homebrew DO level rather than bottling from keg as most do.
Only active yeast consume oxygen.
So lets run though this to all get on the same page. I have to make some assumptions here so please correct me when I am wrong.
Ferment to gravity in the fermenter. Allow beer to clear maybe cold crash?
Beer sits in the primary 2 weeks. The off to the bottling bucket we go. Stir in priming source. Add to bottle. Use oxygen abosorbjng caps, but you sanitize them with tap water and sani saturated with 8-12ppm o2, there by sanitizing them but robbing them of all their scavenging potential.
Beer takes on oxygen from the transfer to the bottle bucket, and being put in the bottle.
The beer is capped. With oxygen in the wort and in the headspace. It, after 1hr due to ideal gas laws has all the o2 of the headspace into the beer. Days pass before the yeast wakes up and starts consuming all the while letting in an additional 7ppb per day. You are under protection during this (and only this) phase. The yeast wake up after a week consume what it can. Eat the food source and go dormant. Every day 7ppb is added, this never stops in the bottle. If using swing tops double it.
I don’t disagree that you get another layer of protection then say a force carbed and counter pressure filled bottle. But you( proverbial you, all bottlers including any and ALL professionals) are fighting a winless battle.
The o2 permeability of steel is zero. But it’s not that easy either.