Yeah, I'm not taking sides but the LoDO method does have some interesting points. Especially when you compare the method to the one used in the brulosophy experiment. Based on the paper, the brulosophy experiment was flawed because both mashes contained high amounts of dissolved oxygen which was present in the strike water. The damage would have been done to both so no difference in flavor. Based on cited work in the paper, oxygen can cause damage rather quickly. Interesting thoughts for sure. I'm going to give it a try in the coming months on lagers.