Adding Oxygen During Fermantation

[arturo7]

Ran across this suggestion on the Danstar site.

The best time to introduce oxygen into the wort is on the second day of the fermentation. The yeast need it the most at this time. Some commercial breweries are beginning to adopt this technique.

http://www.danstaryeast.com/library/air-versus-oxygen


Has anyone tried this?

 

[Revvy]

It has been suggested for higher grav beers to add a second blast of pure 02 within the first 12 hours after yeast pitch. It was first brought up at, iir NHC, about 3 years ago by either David Logson of Wyeast or Chris White of whitelabs. Caused a bit of a stir all over the place even on here. He even brought it up on either basic brewing or Craftbrewer radio. But that was for high grav beers.

But I'm not surprised to hear other yeast houses are picking up on it for even normal beers. I've been saying it for years, that the editor of BYO said (about the same time as the above) that over oxegantion/oxydizing worries are really over rated, that it takes a heck of a lot more O2 then we think to actually damage our beers.

 

[FreeM80s]

it takes a heck of a lot more O2 then we think to actually damage our beers.

Is that before fermentation only or after also?