Oxygenation and Clarity

[Tom C]

Since I started using pure oxygen and a stone to oxygenate my wort prior to pitching yeast I have failed to achieve good clarity in the finished beer.  This also appears to be the case with a couple of fellow brewers and is the only common change in process that is concurrent with this drop in clarity. 

We all manage bright / clear wort into the fermenter, have used a variety of ale and lager yeasts which ferment well and the finished beer tastes fine.  So I'm wondering if anyone can shed light on the idea that additional oxygen at the start of a fermentation would alter the yeast's flocculation as it doesn't appear to be any other problem.

[Peter Smith]

mine seem to run clearest on the last pint   8(