Oxygenating the wort

[alb]

So maybe my short lag times have less to do with the oxygenation and more to do with good yeast viability and good cell counts. I’m sure my wort isn’t poorly aerated. Or maybe it’s the good luck yeast pitching dance I do. Whatever it is, it’s making great beer!

[FedoraDave]

Do you make a yeast starter, Alb? That may be another step in the process for you.

And having said that, I rarely make yeast starters myself; just for lagers, but not for ales. And I don't use pure oxygen. I aerate my cooled wort in the carboy with a nylon wine degasser attached to a cordless drill. Makes a heckuva lotta foam. And I've noticed my fermentation usually doesn't really get going for at least 12 hours, which puzzled me, since I was aerating the snot out of it, but this thread has helped me realize that I was doing the yeast a real favor and the lag time was just helping yeast propagation.