New to brewing and admittedly have only used 1469 the once. After reading Bribie G extol the virtues of 1469 I pitched a healthy starter of 1469 into a TTL tribute wort. 0xygenated for 90 seconds with bottled 02 and a scintered stone with the aim of achieving 10ppm. The beer tastes good and is well attenuated but I don't have the estery flavours that I anticipated. Side by side with a bottle of the real TTL they are different, the real TTL having an additional flavour that might be the yeast, but my palate is not good enough to be certain. Like Mardoo I will need to brew this beer a couple of times with different oxygenation rates to get a feel for it. Hefeweizen banana and clove phenolics are said to benefit from under pitching and no oxygenation, aside from choice of ferment temp, perhaps English bitters and other styles with some yeast forward flavour do benefit from less oxygen. Perhaps all this enthusiasm for 02ing wort is driven by Lager breweries and 'clean' IPA styles. Interested to know if the commercial breweries are manipulating oxygenation rates for different styles of beer.