Hi all, new to this form - happy to be here. I run company that sells 1 ( and as soon as later today 5) gallon all grain and extract kits and I have been experimenting A TON with NEIPA oxidation.
I have tried following the standard 3 lbs/bbl hop rate and have gone down to fractions of that amount - all to see how it impacts oxidation. In all ranges, but especially the high end of dry hopping, I have found that single batches of bottle conditioned, all grain NEIPA can have both oxidized and totally unoxidized beers.
Through months of trial and error, I have a theory. I believe that the best way to avoid oxidation in this style aside from the normal precautions is to leave very minimal head space in bottles. I have found that beers that have only about a quarter inch of headspace (still enough to build carbonation), have had the lowest rates of oxidation.
@hd4mark, I like your descriptor of "racking quietly", this is another big factor in my opinion.