You're stressing me out with the oxygen thing. I'm thinking I'm making progress with my starsan purged kegs, now I find out I still have half a cup of open space in my kegs that could still contain oxygen? I'm getting nowhere trying to keep up with the anti-oxygen movement...
On the other hand, how much Oxygen do I need to add to this Helles lager to keep the yeast happy?? ?
Seriously, why oxygenate when pitching yeast after all the work cutting down hot side o2 and post fermentation o2? I'm at a loss, is it good or bad? Should I even be consuming oxygen myself (please don't answer that)?