German Brewing

@Techbrau ref:
How much AA, BB, SMB, and PMB are you using in mg/l? 30 mg/l each SMB + BB is the sweet spot for me but each system (and water source) will be different. I found that AA dulled the malt flavor and since everybody in the literature has only bad things to say about AA I avoid it now.
I started the year with 0.5 g SMB / 1g AA/ 1.5 g BTB but added 0.5 g PMB to check whether I could get away with 1g of sulfites. Seems to be working ok for all styles. Will probably decrease to 0.5 g total sulfites for a yeast with which I had problems (alt yeast WLP1007)
In short 1g sulfites 1g AA and 1.5 g BTB. I also add 1g BTB 3-5 min before the end of the boil.
Ref AA - I do not understand the fear. The problem with AA is that it does not stays oxidized for long, getting reduced again and passing the oxidation to something else, but at minimum it will buffer oxidation reactions quickly. So, best case it will help you as an oxidation buffer, worst case, just passes the ball so to speak... I think it helps reduce the dose of sulfites.

@Nico
Thanks so much. I have that edition in English and indeed, that chapter has a lot of information. I already have the chemoluminiscence graph in my slides

You guys are awesome!. Thanks for sharing! I will send you the presentation when completed.

@lupulus

On an unrelated note....

My cousin is upgrading the microscopes in his lab, this just arrived.

Now i need to learn how to use it.

I can look it up, but if you know of any good resources I'd appreciate.

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@Weizenberg
What's the question?
How to use a microscope or how to develop a yeast lab?

I'm jealous

A nice primer..

@Weizenberg
The book Yeast by Chris White of White labs and homebrewer Jamil has all the info you need.
It should be cheap.