That's fine but again, I'm not interested in them, just the information and whether it makes better beer. I'm really only in contact with one person in that group and he has always been great when we have talked. I pretty much forget about anyone in the group that can't seem to get along with others.
There are potentially useful techniques listed in that essay. Too much churning of hot wort has been seen, after some level, to affect beer stability. That's relatively easy to implement.
Preboiling water is easy, and it doesn't take a lot of time since you don't need to watch water boil. I'm skeptical that the water needs to be brought to a full boil or that it needs to be chilled rapidly. I' m not sure how they determined that, since it is above the range of most dissolved oxygen meters, so I suspect it is a guess (I'll need to check the refs).
There is so much oxygen in the malt, I'm a little doubtful that filling from the bottom or covering the mash would matter, but it is not an unreasonable assumption if you get a lot of churning. So that might be worth testing, if you can engineer a solution.
Could it matter if you splash into the fermentor? You need to aerate for fermentation, right? I suppose you could over pitch to attempt to remove the need to aerate.
Cold transfers are the infamous sources of oxidation. Remove the secondary, engineer a closed transfer to a purged keg, and even consider natural carbonation of the keg (you can always use that as your clearing step, then jump to a new keg.) I naturally carbonate. You don't even need to add that much sugar, if all you want to do is scavenge oxygen.
I think the metabisulfate addition is highly theoretical, hasn't stood up to testing in the past, and clearly isn't being done by German breweries. It's not something I would consider trying, but it would be easy to implement. That's a lot of metabisulfate, though, but there is a good chance they are just tasting the effect of the sodium, so I might consider salt, instead. That said, small metabisulfate additions to you water is an effective way, possibly the most effective way, to remove chlorine, another oxidizer.
Sorry if I was overly negative before, but I was very put off by the attempt to make this appear to be a scientific analysis, when it is really an essay similar to something you might write as a proposal to get approval to run the actual experiment where you include data collection. I know you aren't a scientist, and it doesn't appear that these guys are, but it is difficult for me to look at something like this in any way other than as a scientist. I'm trying now to look at the suggestions on face value and not trying to peer-review the work.
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