Originally Posted by samc
I'd rather splash wort into fermenter and pitch a healthy yeast starter or go with rehydrated dry yeast which does not need the Oxygen injection.
Even using a healthy yeast starter or re-hydrated dry yeast, your yeast still need O2 to reproduce properly. Not trying to start another O2 vs splashing debate, but the White Labs testing has shown you won't get the recommended 8-10 ppm O2 (or higher for lagers) by just splashing. You can make good beer without O2, but your yeast may not be getting everything they desire. I find this thread is pretty interesting, if you want to see some other opinions:http://www.homebrewtalk.com/f163/i-completely-underestimated-role-oxygen-235663/
I'm using the Williams wand and regulator and I burned through my first can of O2 in 5 batches too. I'm now being much more careful with the flow rate, and combine O2 via stone with a lot of splashing when draining from the keggle into the fermentor, so I think my O2 levels are in the range they should be (at least I'd like to think so anyways