Hi TheBeerery, I couldn't find a thread on low oxygen brewing in which to ask questions, so I thought I would create a thread for this topic and start by asking a couple of questions here. I really enjoyed your excellent article in the recent March-April issue of Brew Your Own magazine (Pages 78-83), and thought it was really well done and informative. It makes a lot of sense, especially for the more subtle-flavored beers like Pilsners, so I hope to incorporate some of these practices in my next Pilsner brew. I have a couple of questions: 1) Your article advocated holding off on aerating/oxygenating the wort until the active yeast is pitched, in order to reduce oxygen damage to the wort, and that the active yeast when pitched would then become excellent scavengers for the added oxygen, reducing the length of time the wort is in contact with oxygen, yet still provide enough oxygen for the yeast. Since even active yeast would take some time to multiply enough to utilize the oxygen at a rapid enough rate, how soon after you pitch the active yeast should you start to aerate it? Should you let the yeast first multiply for some time, and in the meantime clean up any oxygen left in the wort before aerating/oxygenating? 2) Your article also advocated underletting the strike water to your mash tun when mashing-in as opposed to adding the grain to the strike water. Wouldn't that result in massive clumping of the grain (grain balls) since no stirring takes place during this time, which in turn requires quite active stirring afterwards, which then re-introduces oxygen? Thank you.