This is for Paul, if he ever comes back.
How important is it to keep O2 out of your beer, after you first put it in the fermenter?
I saw in the White House video that they fill their secondary to the neck, so there's less than an inch of space between the liquid and the bung. Me, I just let the siphon pour 2 feet into the bottom of the secondary, and then have 5-6" inches of air in the carboy. I have never made a bad batch, but could my beer be better if I am more careful about not introducing O2 when transferring to secondary, and again at bottling time?