[hopfenundmalz]

Personal experience?  The 2 National medal hanging in the basement had O2 injected at 1L/min. for 2+ minutes for 10 gallon batches of Barleywine and Pilsner. 

How are you measuring the 1L/minute?  I use the disposable O2 cans from home depot and I'm looking for some sort of air flow meter.

A medical regulator on a medical tank.  Don't ask.

[richardt]

Congrats on your two medals, Jeff. 

No doubt the brewer's skill, choices of ingredients and water profiles, and attention to sanitation also played a role.

Was the use of medical O2 the only thing different between this year's success and previous years? 

[hopfenundmalz]

Congrats on your two medals, Jeff. 

No doubt the brewer's skill, choices of ingredients and water profiles, and attention to sanitation also played a role.

Was the use of medical O2 the only thing different between this year's success and previous years? 

There are so many things involved.  That is why I said would those have placed without?  Who knows.

You want to optimize everything you can for competitions.  Anything to give the yeast a happy environment really helps.

For many beers you could make a great beer without O2.  One of the best Ordinary Bitters that I have ever made was with shaking, then a "double drop" at 16 hours or so to introduce some more air for the yeast.  Been thinking about dooing that again.

[richardt]

"double drop"?  I'm unfamiliar with this term.