Hey, Just a little about my process first. I brew with a 20L Braumeister. Vit C added for chloramines. Wort cooled via a Therminator. And into fermenter. Oxygenate. Pitch yeast. Ferment in water filled (ice blocks) plastic containers. Crash in fridge 1-3 days. Remove airlock. Bottle prime and transfer with beer gun (no gas). Try to cap on beer or residual sanitiser foam. Store in spare room at about 20c. I understand that oxygen + heat are the main culprits of oxidisation. But it's getting riduculous! Recent beer was the Vienna IPA from Mad Fermentationalist. Approx. 100g of dry hops (simcoe, amarillo, columbus) were added. Beautiful orange colour out of fermenter. Opened a bottle after 7 days. Similar colour but flat...as expected. Seven days later I opened another and there was a mild carbonation but aroma and flavour were fine. Three days later, I opened a bottle and the flavour and aroma was sweetish, caramel like, cloying. The colour was browning...but it was appropriately carbonated. So it seems, across other beers as well (more pronounced with light and hoppy beers), that my process of carbonation is oxidising my beer. It's annoying, expensive, and wasteful. I've read that kegging can or may solve (partially) these issues, but that isn't an option right now. So trying to make the most of what I have. Could I add a sodastream + mini gas reg to the beer gun. Bottle prime. Purge bottle and then fill and cap on foam? Does the mini gas reg have enough fine grained control for this process? Lastly, Will a Campden tablet added in the mash water inhibit oxidisation but allow secondary fermentation in the bottle? Cheers guys!