Oxygen vs air

[Dr. T.]

This is probably a general question, but might also be categorized under the topic of fermentation and yeast.

I understand that yeast requires oxygen, and have read lots over the years about the theory behind providing pure oxygen to wort. I've always aerated prior to pitching yeast - either by shaking the hell out of it or using a electric drill and mixing attachment. In my next batch I'll be injecting pure O2. Theory aside, what kinds of changes have you observed in your own brewing if you switched from air to O2? Hitting target gravity better? Faster fermentation? Change in taste?

 

[Gusso]

Purely anecdotal, but since I started brewing again after after 5 years or so. My recent beers have had a dose of pure O2 for at least 30 seconds. All have finished at or below expected FG.

 

[IslandLizard]

Together with properly sized yeast pitches (starters), faster lift off, overall steadier, faster fermentation.
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Also far less stalling or tardiness toward the end. Especially with higher gravity beers.