I thought I read about this being done. I have a strong belgian (OG 1.080 pre-sugar) going. I hit it with 60 seconds of pure 02 last night before pitching on a belgian blond yeast cake. I was going to hit it again tonight, but the fermentation is pretty fierce at 68F. It’s already blowing out. I think if I do anything it will be a complete gusher. I was going to add the 2lb of dark sugar at 48hr, but i might even be afraid to do that until this settles down.
Am I just making the re-oxygenation concept up or is it actually done?