Not once have I experienced an outcome from what is said to be an outcome of Hot Side Aeration. I don't purposely splash liquor about except when aerating wort when pitching yeast, but nor do I make particular efforts to minimise aeration. No future changes to my procedures are planned, not because HSA does not exist, but that for many other brewers as well as myself, it has no adverse effect. HSA is like other brewing problems that a majority of British Brewers haven't had, still don't and probably never will have, but exists and emanate in another place.
I'm not alone in that opinion as the following extract from a paper in the Journal of the Institute of Brewing implies. That paper was a quite comprehensive report of brewing and differences in Canada and the United States. In eastern Canada, where barley was plentiful and cheaper than corn or rice, neither of the latter adjuncts were used, while further west and in the Uniter States, where corn and rice were plentiful and cheap, typically 40% of the grist was of those adjuncts.
Rice and corn are used, especially in the States, as an aid to giving the "cleaner" flavour that brewers, to their own detriment, have persuaded the public they should like. The effect of this extremely bland flavour (or lack of flavour) is that it shows up off-flavours very easily, and the public seem to demand consistency above all things. With this type of beer it is surprising what slight differences in processing will do to the final product. Consequently, standardization of procedure and plant is universal and up to thirty or more blends are usual. In the endeavour to standardize, and to use the plant to its maximum, brews are scheduled to within a minute. The speed with which successive brews can run depends on the running off at the lauter tun, and the speed of raising temperature at mashing and boiling. Ten brews a day are usual. In the quieter periods the times will be adhered to, and the surplus brewhouse men released for other duties. As a result, breweries have an almost continuous supply of wort.
So, if you are brewing a decent, good old fashioned mild, a proper bitter, a stout cum porter, or a fine pale ale with a good quality malt and you think it is suffering from HSA, maybe a fuller investigation is warranted.
Without patience, life becomes difficult and the sooner it's finished, the better.