How to Avoid Oxidation

[Anton S]

I've been all grain brewing for a bit... after fermentation is complete, leaving everything on the FV and cooling to about 7c to condition the ale for about a week, being told the spent yeast shouldn't effect the taste for such a short period. Then bottling with a bit of sugar to prime, into the warmth for a couple of weeks, then chill again till ready to drink. All seems well. I now want to dry hopping during cold conditioning, and considering transferring the beer into another container but worried that It'll oxidise as they'll be no co2 o top of the liquor.
What do you experienced fella's do to avoid oxidisation?
Thanks

[Morten]

If you do not plan to re-use the yeast, then just dry hop in primary FV.

[orlando]

I don't worry that much, as long as you sanitise well and avoid splashing you can get away with it. I have also used a pressure barrel which I give a squirt with CO2 before putting the beer in. Oxidation is only really a problem over long term storage. In bottles the yeast will scavenge a little oxygen from transfer anyway whilst they set about secondary fermentation.

[Paddy Bubbles]

If you do not plan to re-use the yeast, then just dry hop in primary FV.

+1. A lot less hassle.

If you do decide to rack to a secondary fermenter, dismiss all thoughts about oxidation. As long as you're not leaving it in secondary for an extended period and as long as you're siphoning quietly into the secondary fermenter you'll be fine. Oxidation from racking into secondary is not really a concern for homebrewers - it's more of a concern for commercial brewers who have to avoid oxidation at all costs in order to preserve the shelf life of the beer.

[Anton S]

Thanks for all comments, I'll give them a try.
Cheers