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If it helps at all, I would say that 100ppm is an INTRODUCTORY dose rate, i.e. you haven't made system changes to increase "tightness" (reduced O2 ingress from process points).
That's a good way to think about it, but on the other hand, you could say that the oxidation of "compound 1" is 90% responsible for the loss in flavor/IT. Brewtan prevents this. The oxidation of compounds 2-200 still occur, but are 10% of the equation. If you are getting 90% (or whatever % you feel is correct), do you want to put the effort in for that extra 10%.
It's not shortcuts. I am a firm believer in kaizen process improvement methods. The idea is incremental changes toward improvements.Everything I've heard implies it's an all or nothing thing.
Leave it to us Americans -- and Aussies! -- to figure out all the shortcuts that work best.
I have been meaning to try this next time I brew a beer that fills my cooler to the brim. Figured it would be good to mash thick and low to prevent balls, and then infuse for sacc. Just another thing I have been wanting to try.
Everything I've heard implies it's an all or nothing thing.
My LHBS is an hour and a half away...one way.