Wort oxygenation by shaking - how long?

I don't think I've ever shaken a batch of wort per se. Anyone done any experiments with splitting and thoroughly shaking half vs just pouring the other half into the fermenter?

I use a drill/lees stirrer to whip up normal strength ales; stronger ones and lagers get the pure O2.

 

I've used my .5 for 35 batches and haven't had it clog. I usually brew two batches. Before the first batch I boil it for 15 minutes and then let it sit in sanitizer. For the second batch I just put it back in the sanitizer until I need it again.

 

That's what I thought too!

Well I don't have an oxygen stone and I just pour thru a strainer, which I figure does most of the work of oxygenation right there. There I vigorously stir with a big spoon (careful not to scratch up my buckets) for a minute or two. Judging from the foam that's always there after doing this, I just assumed* there was enough oxygen for most beers (I haven't done anything with gravity higher than PtE; I assume** if I was going to make rocket fuel for those extra-super-badass Russian moon rocket engines that I'd need an oxygenation setup).

*,**assume = ass out of you and me. Last time this happened tho was back in the summer of ought-six

 

I do similar as AlCapone up there. I start agitating the wort when it's at 80-75 degrees. When there's thick foam I stop for several min and repeat 1 or 2 times. When pouring into the ferment bucket I let it agitate. Then I shake it for 30 sec-1 min. I nearly always hit (or exceed) my final FG target.

 

See? That confirms it as a fact. Anytime two people on the internet agree a new fact has been created.

 

While I was a shaker I would shake for five minutes. I now use a stir paddle in a drill motor and have had no issues with any beer.

 

I've also been known to use a whisk.