I brewed a 1.052 American brown ale and pitched some WY1056 slurry that was 4 weeks old. It was about 24 hours later and not a sign of fermentation so about 3 hours later I gave it a 15 second shot of pure O2 for a second oxygenation. I noticed when I did it, there was a slight krausen starting to form...just barely. So about 1 hour after the O2 shot, it's going gangbusters and bubbling away. Did I just oxidize my beer because it seems that it was likely to have been going anyway without the O2? Or will the yeast take care of it since it was so early in the fermentation. I'm such an idiot! I should have left it alone.