Thanks for sharing all this great information. Most, if not all of it, just makes sense to me and I'm going to incorporate it slowly into my system. So far, I've tried spunding on an AIPA and I've had encouraging results. However, my wife gets bad headaches from sulfites in wine and, since stopping the use of SMB in my homemade wines, her wine-related headaches have ceased. She enjoys my beer as well and so I'd prefer to not add sulfates to it. Are you aware of any possible substitute to SMB in the mash for scavenging oxygen?