Okay, this past weekend I brewed a lager, but before I did that a made a couple temporary adaptions to my system to test a low oxygen Ingress topic.
I simply used high temperature industrial plastic wrap that i sometimes use to wrap meat when I'm bar b Quing. I then ran a band of electrical tape around that to create a flexible rubber band like ring to keep the plastic wrap in place on top of my boil kettle and mash tun. The rest of my system is all run by pumps and quick disconnect hoses, including a hose to pump the wort into my fast fermentor through the sample port at the bottom.
I only had to pull back the plastic wrap to add hops during the boil. I placed my grains in the mash tun and sealed it off, I filled it through the bottom valve slowly using my pump, this worked great. I premeasured my strike water and calculated for temperature Loss. That covers limiting oxygen Ingress.
I had considerably, and noticeably less propane consumption, I didn't have measurements to compare to, but I could tell less propane was needed.
I boiled my water the night before to get dissolved oxygen out as much as possible, along with an addition of sodium Metabisulfate, and a small addition to build the water to the profile. Then sealed the boil kettle and let it naturally cool over night.
During the brew day my shed is permeated with the awesome aroma in normal conditions, this time, I couldn't smell any aroma until I pulled back the plastic wrap for the hops additions. When I added the hops, and that aroma hit my nose, it actually smelled fresher than any other brew session, it also smelled cleaner IE: the notes of bread and hops stood out separately but together, like never before.
The wort looked noticeably clearer than ever before as I transfered it to the fermentor I ran it through my cartridge filter housing without a filter like usual so I can make observational notes.
Now for the dirty work clean up, it was considerably easier to clean the kettles, they were still sealed till they hit the sink. I am attributing this to moisture, no solids had time to dry stiff on the sides.
I ran a low rolling boil, as apposed to a vigorous boil as normal, it was so low it was like a rolling simmer, to avoid causing bubblesome.
Boil off and steam loss was considerably less, I now have to recalculate my water.
PH readings, where spot on the whole way through the process, I made no acid additions what so ever to control pH. This was the only measureable proof I can provide with the acception of water loss.
I don't have my dissolved o2 meter yet, but it is on the way, and I am doing some more permanent alterations to my system immediately by having plexiglass lids made to take the place of the plastic wrap, and putting clamps on the side of my kettles to secure them with a seal in between the kettle and the plexiglass, and I'm putting 5lb. Miniature pressure relief valves on the lids.
I am also adding the blichmann premium wort oxygenator kit in line to the fermentor, and right behind that I'm fabricating and erlenmier flask with a bung and a tube so I can push the yeast starter out of the flask with pure o2 into a tee in the fermentor line. everything is completely sealed from oxygen Ingress.
I can then purge the sealed system with nitrogen, basically making this a low pressure brewery. No oxygen Ingress.
When I say there was noticeable differences from prior brew sessions, I am saying they where all visual, and aromatic, I had no measurements to compare to, but I can tell you, the difference was seriously amazing, I did take my sample from the sample port after aerating the wort, and before adding yeast, for my OG reading. Afterwards I tasted the sample, as I always do for shits and giggles, and I was shocked at how much fresher it tasted, I could easily decipher the bready notes, the hops, caramel, the clarity visually, it blew my mind.
I can honestly say, I wouldn't have believed it if I had not tried it for myself, it is my opinion that low oxygen Ingress made a huge positive difference on all aspects of my brewing session, without taking any of the fun of feeling like I'm still brewing beer out of the process. If you have the ability to do some temporary alterations to your system to try it for yourselves, I HIGHLY recommend you try it, and see the results for yourselves. I am convinced it makes a huge difference for the better of the beer.
One last note, I am new to brewing, I have a lot to learn, but I am always particularly observant on brew day, just as I am when I am reloading ammunition, and my observations have convinced me to make permanent alterations to my system.
Feel free to ask any questions you may have, I will answer them the best that I can. I apologize for the length of this report, and for not having measurements to compare all the differences.
. I've herd a lot of banter online about low oxygen brewing and am yet to try it out for myself. 
