Low Oxygen Brewing

Great points, both. Thanks guys.

Totally makes sense. The Co2 of a carbonated beverage doesn't just immediately escape - we can all milk a beer over an hour or longer and still have bubbles coming out of solution. Expect a similar afffect with wort that has been saturated with O2 (but obviosuly at lower levels than a carbed beer).

 

Holy cow! Actual Science on here... Huzzah!

However surface absorption of oxygen is 2ppm per hour. Also don't forget permeability of materials ( glass, plastic, silicone, TAP LINES, CO2 lines ( looking at you!)). In the case of still beer, oxygen will be interacting with it though these mediums.