Big beer - constant oxygen for 12-24h post-pitch?

[aangel]

Hey guys, got a question.

I'm planning on brewing a big Russian Imperial Stout with San Diego Super Yeast strain. Like a 10% stout. I only have an air pump & sintered stone, which will be vastly inadequate for such a big beer. I'm wondering if what I should do is run the air pump constantly for 12-24h post-pitch in order to adequately give the yeast all the oxygen it wants during the lag phase, then remove the stone & seal the fermenter.

Thoughts?

 

[Revvy]

No... You give the brew a blast of oxygen initially, and then another blast WITHIN 12 hours.... You don't want to run the risk of oxydizing any of the alcohol as it's being produced. This extra oxygenation within 12 hours is a risk in itself, though it does seem to work for big beer, but you don't need to push it.