Thanks to eastoak and Arclight for their responses. I hope that I haven't come off as too confrontational. I am still searching out the truth, as we all are.
I think that pure O2 in a commercial application makes sense. I just don't believe it's necessary at the homebrew level. It's much easier to introduce oxygen into wort in a 5 gallon batch than it is at commercial volumes. I think that some of the advice imparted by the pros to the homebrewers doesn't apply due to the difference in volumes.
To Arclight I would ask, what does Chris White say? Does he say that pure O2 is preferable over air in a homebrew?
I think that pure O2 in a commercial application makes sense. I just don't believe it's necessary at the homebrew level. It's much easier to introduce oxygen into wort in a 5 gallon batch than it is at commercial volumes. I think that some of the advice imparted by the pros to the homebrewers doesn't apply due to the difference in volumes.
To Arclight I would ask, what does Chris White say? Does he say that pure O2 is preferable over air in a homebrew?