Since I was mentioned, I have to Chime in on LODO.
This works if you're making a Helles, German Pilsner, Kölsch, or other beer with a large % of Pilsner malt. Oxidation of the Lipoxygenase (LOX) enzymes will give the Herbstoff (bitter stuff) that I can get in many US attempts at these beers. My wife often doesn't taste it, so I'm sensitive to it, she isn't, for once. This oxidation takes place on the hot side, HSA is real in the right situation (more on this later).
The larger German Breweries with modern brewhouse are LODO. I'm referring to regional and larger breweries. Schönram is a regional that is LODO. Small family breweries are often not. I've picked up Herbstoff in those.
I've been brewing my lagers with LODO for sometime. I think the beers are better. British ales? I don't bother as the beers lack something. One key fact is that malts that are kilned at over 184F have denatured the LOX. That was stated by Joe Henrich (SP) on a MBAA podcast, he has work as malt expert his whole career. Pale ale malts are kilned to a darker Lovibond, which requires a higher kiln temperature so no LOX! If you are making good beers with Maris Otter, that is why. If you read where someone does a LODO experiment with Maris Otter and finds no difference, of course there is no difference!
Cold side techniques have to be good to keep O2 out for German Pilsner based beers. You can lose it on the cold side for those Pilsner based beers. British cask beers oxidize in the cask when vented, and can be seat after a day or two. Oh, many British breweries are not as advanced as the German breweries.
We have a super drinkable German Pilsner on right now. It had LODO on the hot side, and it was fermented in kegs, and spunded to develope the carbonation. We shared some with very knowledgeable friends (one BJCP National, and another an advanced Cicerone) who all loved it.
I brew LODO where it benefits the beer. Some beers don't benefit. Some beers I would take care on the cold side to prolong shelf life.
One final thought, LODO Rauchbier has a longer shelf life. That bacon or ham flavor is due to the smoke phenolics oxidizing. In Bamberg the Rauchbier tastes like fresh Texas brisket, clean smoke, no aged meat flavors.