Completely agree with Mer-man, I’ve been following the Low Oxygen brewing threads and podcasts and evidence/data collected by that team has demonstrated consistently that oxygenation throughout the entire brewing process (from grain-milling, water preparation, mash, boiling, yeast pitching and packaging) can significantly oxidize delicate malt aroma and flavors. I’ve incorporated most of their recommendations and even taken it a little further — I know most of you would not believe me, but I don’t oxygenate my wort anymore, I just supply the boil with white labs servomyces nutrient and a pack of dry yeast and once the wort has cooled down I just pitch the intended yeast and wait for fermentation to start so I can dry hop. My beers have been placing in competitions consistently and have no off-flavors so I have shown that the wort really does not need oxygenation if provided with strong nutrients - just another urban legend that propagates and no one is willing to challenge....