Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.
I believe they usually sparge oxygen inline as the cooled wort travels to the fermenter.
Yep. Maybe another case of what commercial brewers do not being applicable to homebrewers.
for Ultravista - just look for the industrial cylinders of O2. You will see those in big breweries somewhere between the kettle and fermenters.
Edit -1 I used to add O2 to things like British ales, and after a while realized that I was adding too much yeast, to much O2, and fermenting too cold. Changing to just pumping into the fermenter, pitching direct from the pack into a 1.040 beer, and fermenting warmer has brought the British esters back.