>.According to the new yeast book, yes. They recommend at least 60 seconds at pitch and again at the 12-18 hour mark. 90 seconds at each point wouldn't be off at all. Apparently, that second shot at the 12-18 hour mark is more important than a larger saturation at pitch.
OK, I am really interested now. I think I will buy the O2 system at some point and try a 3 batch test.
Boil the wort (a 1.055 or higher SG), Pitch the yeast, stir it in to make sure its uniformly distrubuted. (Or should I pitch the yeast after oxygenation, into the 3 buckets, how do I control the exact amount of yeast pitched?)
Use 3 buckets:
#1: O2 for 60 seconds, and at 12 hours another 60 seconds O2 (hope there is no infection introduced by this, the wort will be exposed for 120 seconds.
#2: O2 for 60 seconds
#3: the shake for 45 seconds method, maybe with a strainer bag as well.
Then see if there is a difference in taste. If there is a noticeable improvement, as opposed to "Hmm, I think, maybe sort of, #3 doesn't quite taste as good as the others" its a success. What I am hoping is #1 will taste noticeably better.