I was watching a beersmith podcast with Charlie bamforth about flavor stability and he mentioned that running "stale" beer through yeast would clean up the stale oxidized character..My current beer was exposed to o2 in the fermenter while cold crashing, even used the krausen harvester contraption to help reduce o2 exposure, none the less i got o2 into my fermenter , i already planned on adding fresh yeast at bottling so my question is should that be enough to clean up the beer like Charlie mentioned?