Hi I have found beer brewing to be a forgiving and rewarding undertaking. I have had many successes though I understand little of what I am doing, have many blind spots and just enough luck to compensate. Could I please get thoughts on the following experiment? I searched the forum but found no reference to this having been tried and I have not yet undertaken it; I thought it might be wise to run the idea by more experienced brewers first. Small cans of pressurized oxygen, such as 'Just Oxygen' and 'Boost Oxygen,' are available, said to contain 8 Liters of oxygen over 70 metered deliveries. The relatively economical cans are said to be 80% or better oxygen gas content. If one desired to increase available oxygen at pitching, to aid in yeast health, a can could be repeatedly discharged into the mix, over a short timeframe, pushing out the air and outgassing with oxygen from the can. It would not be difficult to discharge the can's gas directly into the liquid, bubbling through it first, then displacing the initial air and, as it began to develop, the CO2. By putting the can into a plastic bag, and taping the open end of the bag around a length of tubing run into the mix, the can could be discharged, then the gas would travel through the hose and on into the mixture. It could be combined with agitation (tennis ball under the carboy) to infuse more oxygen into the mix. This could be repeated at the beginning of the fermentation, but terminated at some point early on so as not to 'over-oxgenate.' Considering the evident relevance of both beer and these oxygen cans to the sport of Football, I should think that these two might have crossed paths before. Thanks for any thoughts on the matter.