I agree with the postings about the Brulosophy experiment on HSA.
Normally when one plans a research study, one does a thorough literature review to learn how other experiments that studied HSA/HSO were designed, and use this review to create the best possible design to answer this question. The best review to of the effects of HSO in flavor stability is in the Handbook of Brewing, and the data reviewed there indeed find a very significant effect in the forced aging test, but not in fresh beer. Also given the effects of oxidation at mash-in reported in Künze, a better design would have been three treatments, one with extreme oxidation control (aka LODO), one with regular homebrewing practices, and one with the extreme whipping. Also, to minimize confounding factors, I would have avoided caramel malts, an estery yeast (WLP002) and a significant load of aroma hops. If I were to choose, a Helles with very low to no hop flavor or aroma will provide the researchers the best way to pick up a significant difference should there be one. And of course, do the testing with fresh and with aged beer.
As a side note, some people may suggest using an american lager as the experimental model, but I think the clean maltiness of a good helles would provide a better control beer than a pale american lager.
Another improvement I would suggest to the Brulosophy team is to at least give a BJCP score to each beer. It is more likely one will pick up a significant difference (should there be one) when your control beer is a 40 point extremely clean beer than when your control is a 25 point beer with many confounding aromas and flavors.
I do hope this reads as a constructive contribution. This was certainly my intention