Hot answers tagged oxygenation
Oxygenating your wort using a tank is leaps and bounds more efficient (as well as more expensive) than agitation or splashing. Simply agitating or splashing your wort to oxygenate it will work for most average gravity beers (you're aiming for a minimum of eight parts per million of oxygen minimum), but will otherwise require a significant amount of effort ...
I will start by assuming you have an pure O2 tank, regulator, and wand/diffusion stone setup. Because it is impossible for you to over-oxygenate your wort by any method that uses air rather than pure O2. I don't think there is a scientific consensus on how much oxygen is too much, and even measuring oxygen levels is a tricky business. I think there is ...
Aerobic is for propagation, anaerobic converts sugar into alcohol and carbon dioxide. I doubt a small amount would hurt, like from transfer or minor splashing, but if you intentionally injected oxygen, like how you might aerate the wort prior to fermentation, I would imagine it would not carbonate well and produce a lot of yeast, giving it a "yeasty" ...
I used to use one, but I found it a hassle to use compared to my MixStir aerator. In addition, I found the Mixstir to work as well as any other method and it's considerably less expensive.
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