It's important to note that if you are brewing British styles, and aren't doing a single infusion, you're likely "doing it wrong."
Much like how some wines need to oxidize a little to become more palatable, oxidation is a requirement for some beer styles.
Look at the Samuel Smith's old Victorian brewery, where they still brew many of their commercial beers. You'll understand why their beers have such an incredibly short shelf life, but also gain insight as to why their beers are so unique. I think the Merchant du Vin web page still has video of the brewery in action. Definitely NOT low oxygen, at all.
Point is, while the German/low oxygen methods are the most "technically correct" ways to make beer, they just aren't always the appropriate way to make a specific style of beer.