The Great Trub exBEERiment :: Results Are In!!! | |Brülosophy|

[Leann ull]

3 months conditioning at 5 degrees?

[armedcor]

The more and more I read this guys site the more it's starting to sound like a horoscope. I know he is the mythbusters of the Homebrew world but I yet to see any conclusive debunking of the myths he investigates. I suppose at least he is trying.

Maybe we should conduct our own anybody have any myths or Homebrew practices that they would like to see debunked?

The great oxygenation debate for example?
Dry v's Liquid etc?
Whirlpool v hop bag?

If we got 4 or 5 Brewers to do the same process and at least then there would be an element of scale which should all give the same or similar answers

My last few beers I've been oxygenating the s##t out of them. haha

I use my boil kettle as hlt and boil so i catch my 1st and 2nd runnings in buckets and just let it splash in from the mash tun. So far no adverse effects. I just moved a Barley wine to secondary last weekend so it'll be interesting to see if that develops any stale taste over the coming months/years in bottles.

[Leann ull]

Getting oxygen from mash tun is not a problem as you boil a lot of it off.
its sloshing around in transfer from primary to keg or bottles than causes problems and cardboard flavours.
Here's the mashtun in Delerium, hot side aeration my arse

[armedcor]

Jesus nothing as intense as that video!   I'm generally far more careful when doing transfers etc.

[Leann ull]

[auralabuse]

3 months conditioning at 5 degrees?

Actually it's only about that now

[auralabuse]

3 months conditioning at 5 degrees?

Actually it's only about that now

And at 2 degrees

[krockett]

The more and more I read this guys site the more it's starting to sound like a horoscope. I know he is the mythbusters of the Homebrew world but I yet to see any conclusive debunking of the myths he investigates. I suppose at least he is trying.

Maybe we should conduct our own anybody have any myths or Homebrew practices that they would like to see debunked?

The great oxygenation debate for example?
Dry v's Liquid etc?
Whirlpool v hop bag?

If we got 4 or 5 Brewers to do the same process and at least then there would be an element of scale which should all give the same or similar answers

Could be worth a thread - Brewing techniques and questions tested.

[Sorcerers Apprentice]

The issue that I'd have with his experiments are the credibility of his test panel. Despite what everyone wants to think about themselves, not everyone has the taste sensitivity to be a member of a taste panel. Many are called few are chosen. It also involves a serious amount of training and testing and calibration of testers, because they are basically part of the brewing instrumentation and accordingly need to be calibrated and retrained regularly. So for him to assume by randomly selecting from a group of his mates and then publishing the results as fact is an enormous leap of faith.
That having been said, this is a hobby and people can take all sorts of shortcuts to shorten their day and if they or their family and friends don't notice the difference, then what's the problem?
In a professional world you can't be as easy going, there is brand reputation, sometimes built up over hundreds of years, and just because you don't notice a difference yourself doesn't mean that for example a beer blogger or some of your clients/fans won't. There have been lots of examples of recipe changes having disastrous effects on brand integrity down the years eg Coke Cola and more recently Mc Vities Digestives
http://www.dailymail.co.uk/news/article-2119996/The-great-British-Digestive-disaster-Dunkers-revolt-low-fat-recipe-change-thats-left-biscuits-brittle-tasty.html

[pob]

In a professional world you can't be as easy going, there is brand reputation, sometimes built up over hundreds of years, and just because you don't notice a difference yourself doesn't mean that for example a beer blogger or some of your clients/fans won't.

Interesting & costly example of what & why it's so important:

From The New Sotheby's Wine Encyclopedia, Tom Stevenson on a latent quality issue with top winery, MARQUÉS DE RISCAL

"When the first edition of this book came out, Riscal's Swiss importer faxed Francisco Hurtado de Amexaga a copy of this page claiming "the red wines from Rioja's most famous bodega have an unpleasant musty mushroom character," upon receipt of which Hurtado de Amexaga recalled his top winemaker from Riscal's Rueda outpost to investigate.

These wines had gradually acquired a musty character since the 1960s, prior to which they were always among the top three Riojas produced, but since they had the oldest and greatest reputation in Rioja, no one had dared mention this until this book was published in 1988. Every one of Riscal's 20,000 barrels was tasted and 2,000 were immediately destroyed, with the equivalent of 600,000 bottles of wine poured away. Another 2,000 borderline barrels were earmarked for replacement the next year and a program instigated to renew all 20,000 over 10 years.

In turning around the situation so quickly and with no expense spared, Hurtado de Amexaga ensured that Riscal would regain its position among the world's finest wines."

[BrewDorg]

The issue that I'd have with his experiments are the credibility of his test panel. Despite what everyone wants to think about themselves, not everyone has the taste sensitivity to be a member of a taste panel. Many are called few are chosen. It also involves a serious amount of training and testing and calibration of testers, because they are basically part of the brewing instrumentation and accordingly need to be calibrated and retrained regularly. So for him to assume by randomly selecting from a group of his mates and then publishing the results as fact is an enormous leap of faith.
That having been said, this is a hobby and people can take all sorts of shortcuts to shorten their day and if they or their family and friends don't notice the difference, then what's the problem?
In a professional world you can't be as easy going, there is brand reputation, sometimes built up over hundreds of years, and just because you don't notice a difference yourself doesn't mean that for example a beer blogger or some of your clients/fans won't. There have been lots of examples of recipe changes having disastrous effects on brand integrity down the years eg Coke Cola and more recently Mc Vities Digestives
http://www.dailymail.co.uk/news/article-2119996/The-great-British-Digestive-disaster-Dunkers-revolt-low-fat-recipe-change-thats-left-biscuits-brittle-tasty.html

He actually addresses part of that concern in this article.

http://brulosophy.com/2016/01/21/investigating-the-bad-palates-argument-a-graphical-look-at-xbmt-performance-based-on-experience-level/