And for me being a below-average homebrewer, it's even less of a concern
Would you be so kind to expand your rationale on HSA/ HSO being included in your myth list?
Primarily because it has been a boogeyman for so long, and that the myth part is not that it exists, but rather whether it will ruin your beer at the homebrew level. For a long time, it was treated like that. The monster under the bed. The simple fact is that at a homebrew level, its effects are not something the average homebrewer needs to be concerned with.
I agree that the attention given to HSA is particularly troublesome in contexts where we're trying to teach new all-grain brewers. If we could create an accurate priority list indicating where new all-grain brewers should focus their energy, in my mind a fundamental understanding of controlling mash pH (for example) would deliver way more bang for the buck than similar effort applied to minimizing HSA.
Out of curiosity, has anyone ever seen anything like this? I'm thinking of it as a kind of Maslow's hierarchy of brewing needs?
Anyway, I respect the continued debate and the fact that scientifically HSA is real. Determining the extent to which it impacts flavor and shelf-life will likely take years, and I'm excited to see where it goes. In the meantime, if we're mindful of the context it seems like we can adequately address the topic of HSA without it sucking up all of the "oxygen" required for other topics (yes, pun completely intended).
Denny sited Marshall's experiment with hsa as having no significant difference, but failed to mention that he consumed all the beer from both batches well before it had time to develop any oxidation. Sure both batches were the same when fresh, but wouldn't you expect that?
Then again how many homebrewers let their beer sit around for long enough to become oxidized?