I added a couple thoughts as a comment to Michael's article:
Good points Michael! I thought of a few other myths, or at least untenable assumptions:
Brewhouse efficiency via fly sparging cannot be matched via batch sparging. (with good mash pH management and other BMPs, batch sparging can yield excellent efficiency)
No break material should be carried over from kettle to fermenter. (a little break material actually helps the fermentation)
pH strips are not accurate enough for beer making. (some are accurate enough, i.e. plastic ones, especially ColorpHast +.3 to test pH of the mash, sparge, pre-boil, etc.)
High alpha hops are not good candidates for dry hopping. (nonsense, as seen with amarillo, columbus, citra, etc.)
The best beers utilize water adjustment profiles based on famous brewing city water profiles. (not true, since those profiles were often manipulated by the breweries there and so should not always be seen as the starting point for building your water profile)