I haven't gotten around to drinking any of the beers I've used my O2 system on yet. I've got one chest freezer that has to act as fermentation chamber and serving kegerator, so I typically brew a bunch of beer to fill it and then crank the temp down to serving.
However, I did get my hands on a dissolved O2 meter.
Today I brewed a BoPils. Gravity after boil was 1.056. I knocked out 5.5g into two carboys. Both carboys got 120s of O2 followed by about 20 seconds of shaking. Again, I'm not sure what micron stone I've got. I opened the regulator on the disposable O2 tank all the way. Both carboys ended up with 1-1.5" of foam on top after the O2. Then, before I pitched yeast, I siphoned out some of the oxygenated wort and filled two 12oz bottles all the way, then capped them. That way the only O2 in the bottle should be what was dissolved in the wort, not what was in the headspace of the bottle.
Again, 5.5g of 1.056 wort, at 52F, that had been hit with 120 seconds of O2 and about 20s of shaking. The dissolved O2 came out to 15ppm for both bottles.
I had been doing either 60s or 90s of O2 for my ales, depending on gravity, and decided to go to 120s for lagers.
I plan on doing this again in the future to see if its consistent, but hopefully that starts getting some concrete data for this thread.