Again, you won't have actual O2 in the beer until fermentation is over and the Kräusen falls. The Kräusen acts as a barrier and constantly pushes O2 away from the surface of the beer preventing its diffusion. It's a good thing too otherwise you'd have premature staling in anything but a hermetically sealed fermenter.
Once the Kräusen falls it's all bets are off unless you transfer timely to a maturation vessel. Any causative relationship with a stalled fermentation is again implausible as the cause would have to follow its effects. QED.
Once the Kräusen falls it's all bets are off unless you transfer timely to a maturation vessel. Any causative relationship with a stalled fermentation is again implausible as the cause would have to follow its effects. QED.