Flat beer

[Swinging Beef]

When you add sugar to the beer for bottle priming you are adding oxygen in the sugar, anyhow.
Sucrose is something like 24% oxygen anyhow. 12 atoms of carbon, 22 atoms of hydrogen, 11 atoms of oxygen.
Certainly, letting the beer froth and gush into the bottles is a bad idea, but inverting the bottle to assist the sugar to dissolve and ensure a better fluid seal on the cap wont do any harm.

[simple one]

Hmmmm. I am quite adept with the old chemistry, up to a high level(and also biology). I agree that most homerbrewers over estimate the potential of oxygenation, but..... when enzymes/yeasts convert sugars they cant effect the beer by releasing the oxygen contained with in them in to solution. These are contained reactions.... Or am I wrong?

[Swinging Beef]

I would have to defer to your superior chemistry knowledge, simple one, mine is very rudimentary. But I do know in practical applications, most home brewers are not likely to notice low levels of oxidisation, given they usually consume beer soon (within a year) after bottling, and generally have good storage practices.
Older beers, by home brewers, tend to be oh a higher alcohol content, barley wines, and the like, and these have a degree of oxidisaton acceptable and even desirable within the style.

[towser]

With regard to bottling (I have yet to make my first beer - but hopefully within the next couple of weeks once all the stuff arrives) is it best to bottle straight from the FV or from a secondary?

Also, what sugar is best to use? just plain old ordinary household granulated white or something more exotic?

[Swinging Beef]

I think its always best to bottle from 2ndary, particularly if you want a clearer beer.
BUt if you dont have time, just bottle straight from the fermenter.