I didn't find that the HSA discussion was particularly enlightening. I was intrigued by a comment from Tobias at around 1:32:15 that even after cooling to 0C the yeast are "still working" and removing polyphenols, etc. albeit at a slower rate.
If you heard it all before and you agree, then it wouldn't be particularly enlightening.
This is just to confirm what Kunze and Narziss say in their books. That big breweries are very concerned about HSA, and at least for these styles, LODO beer is better beer.
If you then reason that in homebrewing we have at 20-200 more surface area to volume (20-200x more potential exposure to oxygen), it would make sense that the topic is rationally discussed in forums where improvement of lager brewing skills is pursued.
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