I highly recommend "Yeast" by Chris White and Jamil Zainasheff. It talks a little bit about aeration and it references a study that shows that VHG (very high gravity) beers, would benefit a great deal with adding a 2nd dose of oxygen 12 to 18 hours after inoculation.
Here is the study: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00274.x/pdf
I wanted to figure out what the study considered "very high gravity" so, I read the study and turns out a VHG beer is one at or higher than 18 PLATO (1074 OG). I didn't really think 1074 was "VERY" high... oh well...
Adding a 2nd dose of oxygen around 12 - 18 hours will reduce fermentation time by 33% and reduce acetaldehyde and diacetyl production for much tastier beers.
I thought some of you would like to know.
FWIW I have that book as well. Loved it and learned a lot from it, but need to reference it more often for things such as this. I recall the information on starters and yeast propagation is great. I have no plans for a lab, starting a bank, or counting cells but it's worth having the information and understanding it anyway.
Think it would help with something like a 1.080 Dopplebock style done with Chico ale yeast?