If you compare the relative magnitude of the effects of temperature on the finished beer and compare that with the magnitude of the impact of oxygen uptake in the brewhouse, there is no comparison. Keeping the beer cold is going to have a vastly, vastly, vastly bigger impact. So I'm not saying there's absolutely no impact of minimizing oxygen in the brewhouse, but compared with what's happening downstream, it is substantially less significant... If you minimize absolutely the amount of oxygen picked up in a brewhouse and didn't pay attention to what's downstream, you would see no effect whatsoever. If you have attended to everything downstream, then you may see a small, a smallish, a relatively small impact from minimizing oxygen uptake in the brewhouse. It's that way around. With flavor stability, you start at the end and work back - that's the way to do it.