German Brewing

This is a thread, to use as a reference for equipment that can be used for removal of oxygen.
Throughout our research process, I contacted Liqui-Cel (http://www.liquicel.com/) to discuss some different options.
The initial contact was to simply find a cost-effective solution.
Unfortunately, I found that it was too expensive for me to tackle a system of my own.
However, the contact I made was kind enough to send me a partial list of customers & the product application.

So, it's obvious to me that many breweries already know about low-oxygen brewing.
I find it most perplexing that anyone is arguing against the mitigation of oxygen, throughout the brewing process.

Please, feel free to use this thread for posting any equipment or vendors that make applicable products.
Maybe we'll find something that is both cost-effective & useful, through the efforts of many.

Another method of reducing oxygen is utilized by the Krones Steineker ShakesBeer system (although, this system is actually touted to increase efficiency):
http://www.krones.com/en/
http://www.krones.com/en/products/proce ... g-beer.php

Or you could strap a vibrating sander to the outside of your mash tun.

Been there done that