Thanks for the replies.
I think that not aerating at all will definitely end up in a poor fermentation. So I feel that it was the lesser of two evils (if at all) and I added anyway.
I'm just curious as if there are any biochemists out there
that can tell me if what the side effects might be to aerating that late.
Activity started very quickly (2 hours) after adding my O2.
I'm just hoping that there aren't any attenuation or flavor problems.