German Brewing

My apologies if this has been discussed elsewhere. My current setup is a cooler/brewbag where I typically do single temp mashes as I'm mainly an ale brewer. If I wanted to step mash, are boiling water infusions for the steps going to kill my low oxygen mash?

I don't think it would kill it, would really just be some extra stirring. With the proper smb dosage and gentle stirring you should be ok. But there is also nothing wrong with a single infusion.

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Ah, but SMB into boiling water?

Think you will be fine, it makes it through a 75 min boil

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I've just started Low O2 brewing, but I've worked out a decent system to do infusion step mash in a converted cooler.
Steps:
- Separate strike water and infusion water into two containers.
- Boil the strike water (holding the infusion water in reserve), treat it while it cools, and dough in via underletting
- While it's resting, boil the infusion water, treat it
- purge the transfer hose with CO2 so you're not pushing a big air bubble (only a CO2 bubble) into the bottom of the MT
- infuse via underletting as well (valve to valve) (works fine as long as you have a decent elevation difference for gravity to overcome the weight/pressure of the wort in the MT)

Simple. I was able to underlet all infusions and didn't boil the infusion water after adding SMB and salts.
By doing this (splitting the water into two batches), you get to treat the infusion water after boiling and you get to underlet your infusion water

In my last batch I calculated my water volumes so that I was at full volume (no sparge) after my second (mashout) infusion.

And don't perform a vigorous boil just a slow rolling boil the temperature will still reach 212°f