Right I have had my share of Soy sauce and Kibble Zum's.
If you want to replicate a true beer, I will be the first one to tell you, you have to follow the source. But I will say in the same breath that if Zum, decided to ever go modern, the beer would 10x better
Don't disagree. The one place where I think it may make a difference is Belgium. The amount of copper is staggering. And my hommelbier from last fall, step mashed with a copper herms coil for 90 minutes, is still great in bottles a year later despite the fact that obvious oxidation changes have happened.
But, I totally agree that a homebrew scale allows much more oxygen ingress in general. So even if I keep the copper, I can see trying some kind of lodo/brewtan combination for those beers. I plan to do it for a NEIPA next. No, not an oat/yeast/chloride bomb... more of a Trillium clone, which is none of those.