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You are confusing dissolved oxygen and oxidation. Your starter contains both. The beer will consume all of the dissolved oxygen in the starter. However all of the oxidized malt flavors will carry over to the finished beer.

45 in NHC prelims and didn't place. 36 won BOS over 350 beers. Score is relative and after a certain point in the competition it is meaningless.

Mashing lower will dry out the finish and may make that c-20 seem sweeter. I would try reducing/ cutting that first.

Are you removing chlorine from your water?

Yeast may absorb most of the free oxygen, but it cannot do anything about oxidized beer. Do not confuse free oxygen with oxidation.

The ideal is to rack warm into a co2 purged vessel, then crash cool under co2 pressure. If you are racking into a co2 purged vessel and keeping o2 away from the beer when you rack, it does not matter if the beer is warm or cold.

Unless you are cold crashing under co2 pressure, you are doing a LOT more oxidation than racking warm. Cold crashing sucks in oxygen, and cold beer will absorb a lot more gas than warm.

The keg is like a big bottle. Once the beer is carbonated properly, you can disconnect the gas and it will stay carbonated (as long as there are no leaks).

Oxidation occurs at all temperatures, but like most chemical reactions it happens quicker at warmer temperatures.

You are confusing dissolved oxygen and oxidation. With hot wort you will have less dissolved oxygen, but oxidation of the malt compounds happen faster.

1 gallon of water weighs 8.34 pounds. A gallon of 1.010 beer weighs 8.34 * 1.010 = 8.423 pounds.

Also, make sure to remove chlorine from any water used for rinsing and/or sanitizing. I have tasted beer made with RO water that got a bandaid taste just from using chlorinated water in the starsan.

Why not... Someone has to win, right?

Any time you cold crash in a carboy/bucket, it will pull in O2. As the liquid cools, it absorbs more gasses into solution. Unless you are cold crashing under co2 pressure, you are oxidizing your beer. Consider dry hopping and cold crashing in a keg under co2 pressure.

I always used the beer gun for bottling, until I won one of these in a competition: https://www.amazon.com/dp/B00N3D9POI/?tag=skimlinks_replacement-20 I do not know that I would have spent almost $400 to buy this bottler, but now that I have used it I don't know that I can ever go back. Very...

Both beers in this experiment were cold crashed in the carboy, which oxidizes the beer. That kind of invalidates the entire test. I have done plenty of testing with oxidation variables, and can taste signs of oxidation in a beer within a week or two easily.

Co2 bubbling from the bottom causes nucleation sites to remove co2 from solution.

If you are raising your ferm temps to 70 for 2-3 days to finish fermentation (no more yeast activity), then cold crashing in the fermenter for 2-3 days, then you are oxidizing your beers. When you cold crash, air is sucked into the fermenter. As the beer cools, it absorbs headspace gasses. If...

I like Weyermann Cara-red for adding a little candy-like sweetness to a beer.

It does not take much chlorine/chloromine to hit the taste threshold for chlorophenols. It is always good practice to remove chlorine from anything that contacts your beer, including sanitizers.