Just because my post keeps getting quoted here in which I say "I don't do LODO," I want to clarify what I mean: I don't pre-boil or utilize yeast scavenging or metabisulfite. On the other hand, I don't recirculate or use pumps at all for that matter; stirring is the minimum needed, and all transfers are gentle, splash-free gravity transfers, and I've mentioned minimal boiling. And once the chilled wort is pitched and oxygenated, my fermentation and downstream process is completely closed right to the tap. So I guess I'm semi-LODO (though I didn't know it until encountering the specialist discussions on forums,) and choose materials and processes (mash program included) to minimize opportunities for later oxidation. I've just made different choices from the full menu of possibilities than some others, in an attempt to balance all the requirements specific to my brewery, goals and philosophy. Long term shelf stability I've never had the opportunity to test to its limits, I drink fresh beer. As I've said, every measure counts, and each brewer must optimize his or her own methods and products. I am in no way suggesting anyone else's efforts are misdirected.