Maris Otter Small Ale

Im thinking what might differentiate HB from pro breweries is maybe time that it takes from mash to boil. It takes me 20 min or so to reach boil maybe in the big brew houses this may take twice as long?? In that above article the dms formation in 80- boiling wort is an important factor and the cooling down phase if i understand it correctly so maybe this is where we can be a little more flexible in boil times too.
 
3 reasons to boil, 1 the hops ibu, 2 sanitation and 3 boiling all the oxygen out to prevent oxidation issues down the road which is an issue sometimes
 
I still don't understand boiling to remove oxygen and then using a wand to re-add oxygen. I'm sure there is some black magic to it.
 
that's because the oxygen your adding is not bound to the wort molecules it just sits separate and just enough for the yeast to consume it
 
the grain and mixing the grain is where the oxygen comes from, you boil and it removes most of it, some oxygen comes from transferring
 
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