Just wanted to chime in because sugar wash is all I have run; 12 or so batches. Of varying recipes.
What I've concluded and/or learned:
If you use a yeast nutrient the B vitamins are not necessary. I can't discern any carryover in flavor with either or both. Or time to completion.
Oyster shells need to have a distributed presence in the wash for a large (30 gal) ferment. Lying on the bottom results in crash. With calcium carbonate, hydroxide, etc what matters is the CCE or calcium carbonate equivalent. It should be listed on the bag. That gives a unified reference. It takes over 2 weeks from cloudy to clear with degassing.
I use Great Lakes water which is heavy (but not heavy enough) in alkalinity. Water pH can be a misleading number. Alkalinity is the more meaningful number and the actual buffer. Mine is 400 ppm (per water dept) with about 200 of that cal-mag. Adding 3 tsp potassium carbonate per 5 gal keeps the pH at 4.4 (starts around 7.5).
Experiments with calcium and potassium carbonates show marked difference in clarity. I don't think potassium carbonate 'clears'. I believe it completely dissolves but again can't discern any flavor carryover. I need 5 tsp/5 gal when using a lime product of CCE 131%
I'm still learning.
Edit: I don't use citric acid any more. Can't tell if it does anything more than diminish buffering capacity.
Also not convinced on aeration. From hydroponics I know that the warmer the water the less dissolved oxygen can be held. Hot water holds very little. How that translates to yeast I'm not sure yet.