Maybe.. but when you actually try what said paper is talking about and it works, there's a very good chance it's legit.
Anyone can write a paper that looks scientific...
Sorry man, but nobody here is going to believe that you know what "it" is or that your friend can make "it" without research papers, backup data and triangle test.
On a different note, 30 min protein rest.
What if he types up his conclusions in a manner that makes it look like it was published in a peer-reviewed journal and insists he has data but doesn't publish it? Or does he need vague cites to actual research for the trifecta?
or that it's confirmation bias.
This is a very curious statement.
I'm from NY so let's use apples as an example:
At a basic level, if I give you a Gala apple from NY and a Gala apple from NZ, and I hint at the fact over and over again that the NZ Gala definitely tastes different, one could be forgiven for letting confirmation bias creep in. The flavors are likely to be so close that separating the two would be tough.
Now let's step it up another level. Now I give you a Gala apple and a Macintosh. It becomes a bit easier to discern the differences. Now let's say I give you a Gala and a Golden Delicious. It is now becoming incredibly easy to instantly discern the difference.
Now let's send it into the stratosphere: if I give you an apple and an orange, I highly doubt there needs to be any sensory analysis to prove they are different.
The point being that confirmation bias, in the form of sensory analysis of a beer, is more likely in situations where the control and variable are increasing similar (Gala/Gala, Brewtan/no brewtan) rather than increasingly different (Gala/GD, Apple/Orange, Low O2/Non Low O2).
Calling confirmation bias on people using the Low O2 methods, while touting how well Brewtan is working for you is a bit like "the pot calling the kettle black".
I wouldn't discount your influence on so many of the Brewers in the homebrewing community at large as another potential factor for the sudden "improvements" in people's product since using Brewtan.
I also wouldn't discount, in a general sense, that the recent discussions on oxygen in brewing haven't, in some subconscious way, change people's habits on at least the hot side of the process. In this sense, these improvements alone could explain why people are tasting "better" product using Brewtan.
Which is not to say you are not getting better product. It just seems unlikely.