Wort Temperature and Oxygen Solubility

I just had a random thought. Let's say you're trying to get plenty of oxygen into the wort before pitching your yeast. It's commonly understood that you can get decent oxygenation by shaking the fermenter and/or splashing the wort, and you can get good (and even excessive) oxygenation by bubbling pure O2 through the wort.

But so my question is, how helpful would it be to cool the wort down more than usual, so as to increase oxygen solubility? If you normally cool to 65°F, shake, and then pitch your yeast, would you get more dissolved oxygen by cooling to 55°F before shaking and pitching? How much difference in solubility is there over that range? I would look this up myself, but I don't trust myself not to miss something important (for instance, is wort meaningfully different from pure water in terms of oxygen solubility?).

I assume if you have an O2 system it's not a big deal, since you can pretty quickly get the O2 to whatever level you desire. But actually, even then it seems as though it would be helpful for the oxygen to be more soluble.

Any thoughts?

Edited to add: This is also relevant in the other direction—sometimes I pitch at like 95°F, for instance when I'm using Yeast Bay Sigmund's Voss, and it would be helpful to know how much oxygen solubility is compromised at that temperature.

 

Thanks Jack, that is helpful.

Your point about the solubility numbers actually made me realize I had not written my question very precisely. To clarify my question a little, I am curious about the rate at which oxygen dissolves into the wort. I'm not actually concerned with the maximum amount of oxygen that can be dissolved in the wort (my understanding is that this would almost always be more oxygen than the brewer would want), but rather the rate at which the oxygen enters solution. My unstated assumption was that the rate at which oxygen enters solution is a positive function of the maximum oxygen that could be dissolved—I don't know how safe an assumption this is, but it seems plausible. So in other words, my assumption is that oxygen dissolves (at least somewhat) faster in 55°F wort than in 65°F wort, even if neither solution is near the saturation point.

But even if this assumption is sound, the question is not just whether temperature is a factor, but whether it is a non-negligible factor, and the numbers I'm seeing seem to indicate that the answer is "no" over the 55-65 range. So maybe it's not worth much more thought. (Although the difference between 60°F and 95°F looks as though it may be worth thinking about, for those of us who are playing around with kveik. Maybe a little extra effort at oxygenation is called for at 95°F, assuming the same amount of dissolved oxygen is desired.)

But to answer your question, I think I would pitch ale yeast at 55°F without much hesitation. In my experience the wort will warm up pretty fast from that temperature, especially once the yeast get going. That said, there is a Brulosophy experiment that suggests the pitch temperature matters, but with ambiguous results for beer quality. (As always, take Brulosophy for what it is worth.)