There. At least someone said it. So get over it.
Take away all the Low O2 stuff.
I have collaborated with him for almost 3 years now and he is a super nice guy, extremely knowledgeable about all things brewing in general, and more than willing to help those who don't just stick their head in the sand or squawk and caw ceaselessly without doing any research.
Think about it this way: If you try the methods, I mean really try, like you tried when you went from extract to all-grain, and don't see results, where do you end up? Right back where you are now.
No harm, no foul. Low oxygen is a small part of what we are interested in. Look at our site or for god's sake, ask us questions about mashing schedules, cold side mitigation, packaging techniques, Sauergut, pH estimation and other software solutions, bottling, gear, equipment, etc.
We are nerds on this stuff as well. You guys are taking a few points specific to oxygen removal and missing the forest for the trees.
We want to help people not get shouted down by people who are letting thier emotions get in the way of learning something, even if they don't think it will completely help them.
I have never brewed a lager in my life. It's not my thing. But Trappist beer? You betcha. We have guys who only make pale ales. There is something here for everyone, regardless of LODO or not.
We like brewing. We like discussing and coming up with interesting and innovative things for brewing.
@Die_Beerery has a canning setup and brewery to die for.
There is more here then just pre-boiling 10 gallons of water and putting metabisulfite in it.
We reached an all-time low the other day when a "discussion" in another thread ended with someone calling someone a "See you next Tuesday". This nonsense has to stop.
We aren't going anywhere. Neither are folks who don't boil their wort or those making Triple Caramel Kiwi Peanut Butter Bourbon Brandy Barrel Aged IPAs. We either all have to get used to new ideas or else these types of places are no fun for anyone and no one learns anything.