Deaerating at the homebrew scale isn't too difficult. Using oxygen-scavengers like ascorbic acid or metabisulfite compounds are possibilities, but I find that there are residuals that can detract from the finished beer flavor. The yeast scavenging approach is effective and simple. Just pick up a jar of the typical bread yeast and use that. I have a container in my fridge now. The good thing about yeast scavenging is that there isn't much in the way of residuals to affect flavor.
I did a stoichiometry check for deaerating raw water with sodium metabisulfite (SMB) years ago and found that this oxygen contribution from raw water was much larger than I anticipated. That's when I decided that the yeast scavenging was actually a really good approach...better than using SMB.