[Phil_M]

It's important to note that if you are brewing British styles, and aren't doing a single infusion, you're likely "doing it wrong."

Much like how some wines need to oxidize a little to become more palatable, oxidation is a requirement for some beer styles.

Look at the Samuel Smith's old Victorian brewery, where they still brew many of their commercial beers. You'll understand why their beers have such an incredibly short shelf life, but also gain insight as to why their beers are so unique. I think the Merchant du Vin web page still has video of the brewery in action. Definitely NOT low oxygen, at all.

Point is, while the German/low oxygen methods are the most "technically correct" ways to make beer, they just aren't always the appropriate way to make a specific style of beer.

[BitterItDown]

IMHO, the person who made the comment appears to be textbook educated with real world experience.

He's being vocal about home brewing practices that the video says are ok - that go against his real world knowledge and education.

Hot-Side Aeration and Oxidation.  Single infusion mashing vs Step mashing.

Enzymes in highly or fully modified malt have already been used to break down the proteins thereby making a protein rest unnecessary (as compared to moderately modified malts).

http://howtobrew.com/book/section-3/how-the-mash-works/the-protein-rest-and-modification

[Hooper]

The two guys on the video are true geniuses (just ask them) ...The guy answering with the hate has gone way too far down the rabbit hole...