Should we Add Oxygen to Wort? Fun with Timelapse.

A long standing debate and seldom understood topic (I don't quite understand the nuances either), but just how much oxygen does wort need and how can we add it?  I've come to find that dissolved oxygen plays a big part in how well yeast cells reproduce when they are first introduced to wort. Too little oxygen will stunt yeast growth and usually result in stuck fermentations and potential off flavors. In this video, I do some experimenting with some common aeration methods and we observe the first 24 hours of fermentation via timelapse video. Totally geeking out.