Originally Posted by ChillyCheese
Oxygenation of wort doesn't cause off flavors. There's an entire step in the process dedicated to infusing as much O2 into the wort as possible. You only need to worry about oxygen once your wort has turned into beer.
The wort oxygenation step is carried out when wort has been cooled to yeast pitching temperatures whereas the concern with HSA is that when oxygen is added to the wort at the higher temperatures, the O2 bind to molecules of some compounds in the wort and this oxygen doesn't get removed by yeast but when the resultant beer is aged, the oxygen can be released to cause oxidation effects.