Which you know is pretty ironic, given ya'lls stances about oxidation 6 months ago. I'll take that as my "Thank You" for pointing oxidation out to you.
However in the true spirit of giving I will offer you a tip. Brewtan is not going to take you where you want to be, post fermentation ehh maybe... I have no doubts it will help you, it will help anyone but not exactly how you think it will. Let me explain.
Brewtan is going to help you chelate heavy metals to help stop fenton processes, that could have already been said in the pages of this thread, I didn't check. Where are these metals coming from though?.. Well you can get them from your tap water(RO and DI will be basically zero, wink wink ), improper passivation of stainless, copper chillers and post fermentation from improper passivation of kegs. But here is the catch, they can only super oxidize in the presence of low oxygen. Just think about that, and let it sink in.
Since you guys are not imploring low oxygen brewhouses, don't follow the proper low oxygen post fermentation procedures, you will only have a zero o2 environment briefly in the fermenter(until you rack it at FG). This is not a "knock" its the truth. For those who follow all of the above I.E macro brewers, the brewtan is a savior, because the whole process is low oxygen therefore the fenton reactions can ACTUALLY happen. What about that keg that didn't get properly passivated after being cleaned, how about that can..You can see the potential issues here..
The brewtan is going to only show you minor gains, when you guys are using it as you are. Now if one say, de-oxygenated brewing water dosed that with some SMB, mashed under a cap, lautered under a cap (to minimize o2 exposure of course we don't have the square cube law on our side) boiled softly, fermented, then spunded with some extract left into a keg, that was purged by pushing a full keg of sani out. Then you just MAY net a finished beer with under .15 DO, where brewtan would very well be another safeguard to keep the DO levels low. but there are other safeguards as well (I have yet to see them mentioned on here so I am guess they are still undiscovered) SO, what I am getting at is that you are not maximizing your results.
I do find it interesting though, and this may be a little tongue in cheek but you mention the flavor of your beer improving with brewtan, but imagine how much better they would be if you where avoiding oxygen in the first place and not trying to play "catch up". I am far from trying to covert anyone here, I know how that works and been here done that. Just some food for thought, thats all. Its been quite interesting watching this brewtan revolution from afar.