And HomeBrewTalk is just as DIY and scientific, at the same time, as this place, if not more so. Do you read there or post there often? Everything one could need to know about brewing is on that site. I don't think the attitudes are all that different, it's just a different group of people, more of a broad spectrum of brewers.
There are plenty of people on HBT with great brewing and scientific knowledge but they are too often overrun by people pounding out the gospel of whatever they read last month. All you have to do is read the thread in the sour subforum where Lance from Omega Labs discussed his findings, based on his lab tests, showing 100% lactobacillus beers are impossible and how often yeast showed up in yeast lab cultures. People responded overwhelmingly that one guy on a blog said you can make 100% lacto beers so Lance was wrong.
To the O2 issue: my experience is that pure O2 makes a difference the more challenging the fermentation. I generally use it for beers over 6% and any lagers. That is maybe 5-10% of the beers I brew. Most of the beers I'm brewing these days are closer to 4% and I just run the wort through a strainer and shake the fermentor. My experience is consistent with studies that show optimal O2 levels produce greater attenuation and that's something I want in those bigger beers or lagers but not necessarily in a smaller ale. I believe there are other ways to make great beer that does not require pure O2 but this works for me.