Presumably you're still taking sensible precautions to guard against oxidation when you transfer?Most of the time once there's sign that the krausen is about to drop, rack the beer into a purged corny keg via a tap on the bottom of the FV. Letting it ferment out. Occasionally, I'll just put the stainless lid on.
I could also drop after 16 hrs and replicate another method of British brewing, the Double Drop system, used by Brakspear.
And presumably you leave the yeast cake (such as it is at this point) (and any kettle trub you may have
![Winking face :wink: 😉](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png)
Do you need a spunding valve on the corny keg, or do you just chance it and/or know by feel that the last few gravity points are enough to yield about the right level of carbonation?
Need to check again if my kegs will fit in my brew fridge with or without a spunding valve (if not I can just go old school) but I'm seriously tempted to give this a whirl
![Thumbs up :thumbsup: 👍](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44d.png)