This is how the beer brewers PREVENT their low-DO problems: https://beerandbrewing.com/how-to-in...gen-into-wort/
When their aerobic microbial growth is high and dissolved oxygen is too low and not safe, they simply add more oxygen with this little oxygenator rig. They do not inhibit metabolism by chilling the wort water with chillers nor do they buy bigger air pumps that pump more air because they understand the vital difference between ambient air which is mostly Nitrogen gas and O2 gas. And they also test their DO Saturation and adjust the dose of oxygen to insure their DO is constantly supersaturated as the microbial couture grows and the O2 demand increases day by day. More microbes require more O2... as pot plants grow, more plant root mass also requires more O2, they give them more O2 as they grow and the low O2 problem and worry goes away forever.
The point of this oxygenation rig is to insure DO Supersaturation 24/7 abundant amounts of O2 for all the microbes in the beer wort.
O2 is the most vital element aerobic plants and microbes require on a continuous basis 27/7.... Oxygenation is something to ponder, NO?
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