I apologize but I didn't have the chance to read through this whole thread. I got information about brewtan from Denny awhile back and ordered it from iBrew in Australia. Since I got it, I have made SEVEN batches of beer with it (helles, two pale ales, pilsner, dark lager, blonde ale and an "American Lager"). I have tasted three of the those. My experience so far is that it has softened my beers and smoothed them out noticeably. The word "soft" is not descriptive enough. My pre-brewtan beers seemed to have a bit of harsh sharpness to them and I was constantly trying to use distilled water to dilute, use only calcium chloride instead of gypsum, etc. These brewtan beers are so soft that I could now see using more sulfate which is new territory for me. Can anyone tell me what brewtan is doing? Is it cutting down on oxidation? Is it bonding with metals in my water to prevent them from contributing flavor to the beer? There is a HUGE difference in my beers made with brewtan. The hoppier beers really allow the hops to shine and the malt character is so smooth, clean and clear. The maltier beers like the helles are just fine but I need to brew those again and bump up the sulfate because these are malt bombs.