I'm making an Imperial Stout in the style of Dogfish's World Wide Stout, OG 1.12, target ABV ~15%, after continually feeding the yeast sugar during fermentation. These sugar additions are something that they do frequently at DFH to bump up body and ABV.
My question is, the technique calls for aerating the beer after putting it into secondary, since another starter of strong yeast (I'm using WLP099) will be pitched and needs O2 for its general health and well-being, also to eat up the next round of sugar additions it will be getting. Will this oxidize the beer and give me a wet cardboard taste? I think the method behind this madness is that this beer is so big / young that it can handle it after the primary (8 days or so) and won't suffer. Thoughts?