I am late to this party, but damn, that is some impressive work, Bryan!
I don't think I have the aptitude to set something up with that level of detail, but I have to say, I went whole hog with Low Ox right after the German Brewing group's article a couple (3?) years back and went electric at the same time. My set up is not to Bryan's level by any means, but with a Stout 18 gallon BIAB set up (basket that I line with a Brew Bag), gasketed mash cap lid (made from a pizza pan) that is fitted with a submerged Locline halo and a 9 gallon Stout HERMS/HLT tun with stainless coil (that was available pre-LowOx days and is still sold by them, I think) and the simple single control EBC 130 Wort Hog from High Gravity, I have made the best beer in my life. Never looked back. I pre-boil for driving off the O2 and use the HERMS coil to chill the boiled strike water back to mash temp level and manually switch the electric over to the HERMS element to cover step mashes. It isn't automated by any stretch (compare to Bryan's system or even a Grainfather), but it works pretty well.
If I could wrap my head around the details in Bryan's system, I would be considering a run at (towards?) that one, for sure. My next upgrade is going to be butterfly valves, though. I like the ease of sanitizing them and I am tired of breaking down the ball valves every couple months.
Again, you don't have to go "whole hog" to get much of the benefits of a system like this. But I am very impressed, indeed at Bryan's initiative.