oxidation during lag

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Maybe I'm thinking too much here.

I'm wondering what might be going on between the time we aerate the wort prior to pitching and the onset of anaerobic fermentation. Is the wort being oxidized during the lag? Could this possibly be a good argument for large starters etc.?
 
It doesn't matter at that point. You aerate the wort with oxygen so that the yeast can reproduce. Fermentation scrubs all the oxygen clean. You would only need to worry post fermentation.
 

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