MSK_Chess
enthusiastic learner
some of the things that these two guys are advocating are good regardless of your methods being low oxygen or not. Spunding is good, better ph management is good, fermentation control is good know matter the style of beer (with a couple obvious exceptions). The thing is, all the science and groundwork has already been laid out for this type of brewing. Its all there, albeit sometimes in German haha but this is an all encompassing technique. Pre boiling your water then saturating it with copper and then coupling it with the massive surface area most homebrew mash tuns employ will prevents you from brewing according to the science of this method. Not wanting it to be so because copper is cheap and plentiful and igloo coolers are easy to find doesn't change science. Its true whether you want it to be or not.
I will be brewing a dryish British Best Bitter tomorrow with copious amounts of Styrian Bobek hops and East Kent Goldings which will benefit greatly from the techniques the LODO guys advocate. Mmmm so crisp and fresh. Nom nom nom