I would like to start off by saying thank you to all who answer these questions. I have been brewing for about a year now and while I have not asked a question before, this is only attributed to everyone else’s questions and the helpful advice you all give.
Question: Should you ever oxygenate a very high OG beer once it has finished fermentation?
Background info: I am making a Belgian Tripple (Pirrate Ale clone). The OG was right around 1.1 the final ABV is supposed to be around 10%. I shook my fermenter vigorously numerous times but do not have an oxygenator. I read that about 45 sec to 1 min of vigorous shaking will get the O2 to around 8 percent which is as much as you can hope for with shaking. I pitched a 4ish L starter and kept the fermenter in a water bath to keep the temp down. It took right off and kept it up for about 5 days. I secondaried it after 2 weeks (well after active fermentation died out) but did not take a FG (I like to wait until I bottle for that, I'm nervous about infection). At my local home brew store meeting I posed my question. I have not been to many of these meetings and don’t know if I trust their answers yet. They told me to aerate/ degauss to ensure that there is plenty of O2 to carry out fermentation. I have always worked under the idea that once it ferments you do not splash to ensure no O2 gets in. This seems like it would cause the beer to stale faster especially since I want to age it for quite a while. Maybe I am looking for the lesser of two evils.
I figured I would ask here before I did anything else. Thanks again for all the help.