My homebrew club held our February meeting at Dragonmead last night and were given a tour of the brewery by Larry Channell, one of the co-owners. A few things stuck out - according to Larry, on a home brew scale where fermentation isn't done under pressure it is impossible to over-saturate the wort with oxygen even if using a stone and canned O2 like that sold by Home Depot, Lowes, etc. He also said that Dragonmead pitches 6 million yeast cells per ml of wort per degree Plato and that homebrewers should pitch that amount as well. He also showed us their "open fermenters", opening the lid on one and explaining that they skim the top layer of krausen to remove any "scum" that rises above the layer of yeast at the surface.
Larry was a wonderful host, and it was the most informative tour I've had the pleasure to enjoy.