Catfish
Art by David Shrigley
This might be a really good question... maybe not.
Thinking of doing a dry stout and adding champagne yeast to the secondary prior to bottling. One point hammered in is you need plenty of oxygen in your wort for happy yeasties. But you don't want any oxygen after the fermentation gets going. So, what if you're repitching yeast? If you aerate the beer in the secondary wouldn't the champagne yeast use up the oxygen in the wort or would the O2 just ruin your beer?
Thinking of doing a dry stout and adding champagne yeast to the secondary prior to bottling. One point hammered in is you need plenty of oxygen in your wort for happy yeasties. But you don't want any oxygen after the fermentation gets going. So, what if you're repitching yeast? If you aerate the beer in the secondary wouldn't the champagne yeast use up the oxygen in the wort or would the O2 just ruin your beer?