I think its time to get some facts straight..
Lodo- I absolutely HATE the acronym. Its low oxygen brewing. Low oxygen brewing is nothing new and predates Brewtan. Just because one chooses to not educate themselves on macro brewing techniques of the last 50 years doesn't make them go away. All the big names in technical brewing literature talk about oxygen from milling to packaging and its ill effects. A simple google search on that last line should net you quite the plethora of results.
Brewtan- for brewtan to work properly it needs to chelate heavy metals in low oxygen situations. They reasons you guys are seeing partial results is because of your oxygen pickup at packaging, due to improperly purged kegs, and allowing your beers to drop all yeast. So your minimal pick up at those stages, were causing the fenton reactions in those beers. Fermenting beer is basically devoid of all O2, so these reactions can't happen UNTIL YOU INTRODUCE OXYGEN. So it works, and you see a difference, however it is NOT going to make the beers pop with fresh malt because you lost that in the mash tun. Thats not a "flame" I really want you to think about that. Brewtan in the mash tun is not going to help you in regards to the fresh malt either, because you already have way too much oxygen in solution anyways.
So before I go any further, I want to stop and point out that when we released this paper the number 1 problem with it was that HSA is false and what is done on the commercial scale does not matter at home. People went out of their way to try and prove this. But then enters brewtan, and suddenly attitudes about this change as they saw results... I think it these people who were staunchly against this should man up and say they were wrong.
So let me surmise what the German IT flavor bases is. Fresh lingering malt. What we do know is that malt is a pretty neat little antioxidant itself, albeit with not as much reduction power as say meta. The problem with the malt as your sole reducer is that the sacrifice of the fresh malt flavor. The malt phenol's (fresh lingering malt, like chewing on a handful of fresh grain) can be released almost immediately at mashing temps to try and seek out that o2, once those are used up (seconds to minutes, again at mash temps), your fresh malt flavor is gone. That is a documented fact. So I hate to sound like a broken record but if this Elusive German flavor is what you seek, if you are NOT brewing like our paper indicates, it is infact wrong. There is NO scientific way you are achieving fresh malt flavors brewing with water that has not been deoxygenated, its just not possible. This is of course one of the very many proper german brewing techniques, but its quite the important one. I brewed wrong for 14 years, I will be the first to admit and its ok to admit it.
I had much more typed out but got sidetracked and don't really have the motivation anymore.
Edit: Removed the nugget due to poor attitudes.