Not sure, but if using a cooled chamber I’m sure it doesn’t take too long. Hopefully your airlock won’t allow it. The 3 piece standard airlock will - personal experience.
Wow, you weren’t kidding. Checked just now and although very little was missing, you can see that there was a bit of Starsan bubbles inside the top of the fementer. Good call, thank you.
Yep, the S lock, as long as it isn’t over filled (I’d do slightly underfilled) shouldn’t drop any liquid into the beer. The suck back is one of the reasons I don’t cold crash until the beer is kegged, since it has to be sucking in oxygen as well. The o2 exposure probably isn’t much, but almost certainly more than I get by crashing in the keg under co2 pressure.
I have absolutely no data or taste testing to show what, if any impact long term though.
Yeah, I crash in keg now, too. For years I crashed in the fermenter, honestly with no ill effects. My theory was that the air that got sucked in must’ve sat on top of the heavier blanket of CO2. I’m pretty sensitive to oxidation and didn’t find any. But I just like the idea of eliminating O2 altogether. So I crash while I carb.