If you want to try something that may have a significant influence such that you can see at least partially what LOB will do for you:
When I started, I did what I considered to be the easiest thing: preboil (and then cool to strike temp) the strike water; carefully put crushed grain in pot and then underlet; use a mash cap. I've attached a pic below showing how I did the underletting the first time; all I had to do was put the preboiled and cooled to strike temp water in my Igloo cooler mash tun, raise it up, and then run a tube down to the bottom of the kettle. BIAB is what I did, and it worked. So you don't need the crazy investment in equipment that some idiots do--which refers to me, of course.
That was it for me. Pretty simple to start. The flavors popped compared to what I'd done before, which is how I knew there was something to the LOB thing.
And since then, I've just tried to do more and more to limit oxygen.
There's a caveat here. The flavors popped so much that I had to step back and ask if that was what I wanted. I made a Pilsner using LOB techniques and it was like a punch in the mouth of Pils malt flavor. Some of my friends really liked it; I was on the fence. But there was no question as to the effect of LOB on the result.
I've since switched to electric brewing, a RIMS system for controlling mash temp, trying to purge lines of air (with CO2) prior to moving wort around, things like that. I've had to adjust recipes to account for the increase in flavor that results.
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