I've been homebrewing now for about a year and a half, and have been working towards more challenging recipes, so the information in these threads has been fantastic (especially liked the thread on late additions of ME). One thing has me puzzled (hah - only one?): there are alot of recommendations to aerate the wort before adding the yeast to get it started up well, but then I keep seeing cautions to not get oxygen into the fermenter later.
Why is oxygen good at one point, but bad later?
Why is oxygen good at one point, but bad later?