All results from this testing phase are being posted at the LOB website in the 'Science and Testing' forum.
The posts can be found here: http://www.lowoxygenbrewing.com/forum/viewforum.php?f=11
I see no "dig" at any other specific bloggers (yet).
Yeast Oxygen Scavenging testing is complete. Aside from Bilsch's testing on this matter years ago, I haven't seen any "blogging" on the subject. If anyone's "work" is being tested here, it would be Bilsch. You'll also find him on the LOB website giving thanks to the testing and quantifying of the process. Bilsch provided a solid foundation and process on YOS, and Beerery just dialed it in with minimum required ingredients and time needed. Beerery learned from Bilsch, and then Bilsch learned from Beerery. Nice to see people working together.
As for the Wort Study, it's already underway (nearly complete). Again, no "dig" at anyone. Just accurate measuring and quantifying of various yeast-related processes happening during the fermentation stage. We all ALREADY knew that yeast uptake oxygen during initial stages of fermenation, but how long does that take? The results show the minute-by-minute uptake in this particular scenario. Same with pH: we already knew the pH drops during fermenation, but how much and fast? The results are shown minute-by-minute.
I believe that when Beerery says he's had enough "citizen science" that he merely is saying that he's tired of the usual statements (i.e. "yeast uptake the oxygen during fermenation", "pH drops during fermenation") without any quantification or measurements of those statements. In this particular case: He wants to know how fast the oxygen is used up when starting at a known ppm, and how quickly the pH shifts and to what extent. So do I for that matter, and now I have an idea for a particular kind of beer fermented in a particular way. I'm happy to be witness to this kind of testing where I can actually watch the logged measurements by the minute, rather than get a end result statement from someone that you just have to take the word for. This is definitely upping the game to a level I'm unwilling to afford in my own home brewery. It's good stuff. Stuff we've already known but never had accurate measurements of from a homebrewer on the homebrewing level.
Wort study can be found here: http://www.lowoxygenbrewing.com/forum/viewtopic.php?f=11&t=1556