After hearing back from the chemists at Gold Cross, I'm happy enough to use their 6% hydrogen peroxide for my brews. The main stabiliser ingredient that they use is phosphoric acid. I bet I get more of that from the starsan than from the H2O2.
I've done several brews now with 10-12mL of H2O2 into 20-23L batches. All were done with US-05 and fermented in the 17-19C range. I'm happy with the fermentation results in a number of aspects: lag, time to FG, attenuation and flavour profile. The introduction of O2 is a relatively minor optimisation when compared to exercising proper temperature control, but it does give you that final 20% improvement.
It would be interesting to do a 3 way comparison of paint stirrer aeration, H2O2 addition and O2 via air stone in terms of the resulting flavour profile. As far as practical simplicity goes, nothing beats 10mL of H2O2 squirted into a fermenter. Faffing about with paint stirrers or O2 wands seems like way too much effort. My technique is to use a mash paddle to give the wort a good stir, then pour a liquid yeast starter into the whirlpool and immediately drip/slowly squirt the H2O2 into the moving mass.
BTW: My latest batch had H2O2 addition and with US-05 I fermented a Gladfield American Ale / Centennial SMaSH from 1.053 to 1.004 in 7 days at 16C, 1 day at 18C, 1 day at 20C and then 20 hours at 6C. Force carbed at 6C with aeration stone at 150KPa for one hour, then 120KPa for another two hours. Very clean taste. I could have probably gone faster on this ferment, but real life slowed my brewing down...
I'm glad that others are giving my technique a go. It's the simplest and safest method for increasing O2 concentrations in your wort at home brewing scale.
