Originally Posted by Clayton
I would not worry about it, you are adding more wort and yeast they will use up any oxygen let in , this is done in many styles of beer, lots of belgium beers add candy sugar after the bulk fermetaion is over to start a secondry one, an most fruit beers and lambics add the fruit or more wort after the first fermentation has stoped , and this is true for barly wine and meads and other higravity brews
have you ever tasted a beer that was homebrew and thought yuck oxidation or are you just repeating what you heard
WTF did I write? Damn I was tired yesterday. I have had oxidized homebrew, but that was from a really stupid siphoning mishap..
I guess I was thinking that adding oxygenated wort to finished beer would cause problems, but that's just silly isn't it?
I still stand behind my blending suggestion though. Much easier to get it exactly as you want...