Greetings HBT- our local brew club is looking for a talk on oxidation and aeration for an upcoming meeting (2 months out). I am interested in researching this topic for presentation and specifically am thinking a drinkable "experiment" would make this an interesting talk. I was thinking, to get a better feel for proper aeration levels and their effect on finished beer, that I could make a basic ale recipe and break it into separate fermenters: 1: smooth transfer to carboy, no aeration, 2: splashing through funnel into carboy, 3: shaking in carboy, 10 minutes, 4: oxygenation: 20 seconds, 5: oxygenation' 60 seconds. (Both oxygenation iterations would be with pure O2). Thoughts, comments, etc? I am having problem visualizing where I could run fermentation- not enough room in my converted, temperature controlled wine fridge/fermentation chamber. I am thinking I would have this fermentation relegated to the closet, where ambient temp is 70. Ideas on what style beer (yeast) would be a good candidate for this experiment given those restrictions? Infested in input from HBT before I volunteer for this one. It would be my first go at such a conversation with the club, so I would want to get it right.