[hopfenundmalz]

I've noticed a remarkable improvement in the "fresh" malt flavor of my pale lagers since I switched to short, low-intensity boils (just 4-5% evap. rate.) I don't expect that this alone has had any great effect on reducing oxidation potential (though while I don't do LODO, I am nonetheless careful not to gratuitously introduce HSA.)  But if such boiling procedure is a part of your overall LODO program, you are getting this individual benefit. Reducing the thermal loading will benefit all worts, and it is quite beneficial in itself to pale worts, even without further LODO measures.  Each brewer must evaluate which parts of the whole are most significant in their own, unique situation.

If you will be at NHC/HomebrewCon, this might be of interest:

      Boil Pro: What Homebrewers Can Learn from Pros on Wort Boiling
      Friday, June 29   10:15 AM - 11:15 AM
      Track: Brewing Process
      Speaker(s): Martin Brungard
      Location: Oregon Ballroom 202
   Boiling sterilizes wort, drives off unpleasant compounds, coagulates proteins, and isomerizes hop acids, all of which are critical for producing great beer. While homebrewers have been told for years that a vigorous boil is desirable, long and vigorous boils are neither necessary nor desirable for producing high-quality beer. This presentation looks at techniques and technologies that pro brewers have used for decades and explains why the popular homebrewing lore of boiling wort long and hard isn’t always best for beer.

Then there is this one right before Martin's:

        How to Brew with Low O2
        Friday, June 29   9:00 AM - 10:00 AM
        Track: Brewing Process
       Speaker(s): John Watt Scott McCormick
        Location: Portland Ballroom 252-253
     This seminar discusses the myths, benefits, and techniques of low oxygen brewing (LODO). From hot-side aeration and flavor preservation to shelf stability, you’ll learn why you should care about keeping oxygen out of your beer at all stages of the process. Come discover why there is growing interest in this approach.

I am introducing Martin and the LODO team.

[Robert]

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.

[Joe Sr.]

It's anecdotal and the data points are few, but I found that implementing as much of the LODO process as possible definitely seemed to benefit my beers.  Perhaps it simply forced me to be more careful handling my wort?   

I also didn't find the process to be too cumbersome.  Whenever I get more free time I'll get back at it.

[Robert]

In logic and argument, there is the "necessary, but not sufficient," condition.  In brewing, there is no such thing.  Everything is "useful, but optional."  And its utility may be evidenced, as Joe suggests,  as a side effect rather than directly.

[Big Monk]

It's anecdotal and the data points are few, but I found that implementing as much of the LODO process as possible definitely seemed to benefit my beers.  Perhaps it simply forced me to be more careful handling my wort?   

I also didn't find the process to be too cumbersome.  Whenever I get more free time I'll get back at it.

In the end, when you strip away the pre-treating of water and antioxidants, the remainder is just our advocacy for better brewing practices. Mostly just being more aware of, like you said, the handling of the wort.

So while it may be true that the fresh malt flavors and maximum stability require ALL the steps, it seems that many people can incrementally improve theirs beers just by implementing our attention to detail in all other aspects of the process.

This is all good stuff to hear for sure. In our BYO article, I wrote a line that I feel encapsulates where we are as a community with this topic:

”What we have tried to bring to the forefront with this topic is less a statement of divisiveness in a niche community and more of a desire to help people looking to make the best beer possible.”

And I also included this quote from Churchill in the latest revision of our main paper at the site:

”Every day you may make progress. Every step may be fruitful. Yet there will stretch out before you an ever-lengthening, ever-ascending, ever-improving path. You know you will never get to the end of the journey. But this, so far from discouraging, only adds to the joy and glory of the climb.”

[Ahks]

How soon after the Con do the talks go up?

[denny]

How soon after the Con do the talks go up?

Usually a couple weeks at least.