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Home Brew Forums > Home Brewing Beer > General Techniques > Beer myth experiment
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Old 01-05-2010, 07:04 PM   #21
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I'd like to see how long oxidation takes to appear. In one rack to secondary/bottling bucket, in the other just pour and splash. From what I understand the "cardboard" flavor doesn't appear immediately, just after the beer ages.

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Old 01-08-2010, 04:43 AM   #22
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If you haven't done the experiment yet, here is a good one:

What is the effect on flavor for a primary only, 3 week ferment vs. a two week secondary after a 1 week primary?

If it's a heavier beer, like an IPA or more, make that 4 weeks total.

There is an unhealthy argument going on right now in another thread about this topic. But has anyone ever done a side by side taste test with controlled conditions? I'd taste at different times post fermentation, to see if any problems happen with aging.

The old myth is that one needs to get beer off of the yeast and into secondary quickly, or autolysis happens. Many don't believe this now.

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Old 01-08-2010, 04:47 AM   #23
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BYO actually had a bunch of their readers do this experiment a while back where they left their beer on the yeast for a month or more. Apparently leaving the beer on the yeast that long doesn't affect it much, if at all. But thanks for the suggestion.

-AJ

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Old 01-08-2010, 06:16 AM   #24
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You could always do the old liquid vs. dry. Put Wyeast 1056 vs. Safale US-05 or something along those lines.

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Old 01-08-2010, 03:49 PM   #25
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Quote:
Originally Posted by nukebrewer View Post
BYO actually had a bunch of their readers do this experiment a while back where they left their beer on the yeast for a month or more. Apparently leaving the beer on the yeast that long doesn't affect it much, if at all. But thanks for the suggestion.

-AJ
Yes, but AFAIK, it was against 1 week. The argument is between 2 stage vs. 1 stage.

Edit - Never mind. I just read the BYO article - looks like they did try the combination I suggested.
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Old 01-08-2010, 03:56 PM   #26
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Quote:
Originally Posted by nukebrewer View Post
BYO actually had a bunch of their readers do this experiment a while back where they left their beer on the yeast for a month or more. Apparently leaving the beer on the yeast that long doesn't affect it much, if at all. But thanks for the suggestion.

-AJ
That experiment was an absolute clusterfark.

In any case, I think the key to a good experiment is blind tasting where the tasters do not know the nature of the experiment, rejection of results that are not statistically significant and then discipline to not draw conclusions from them.

Alternately comparing numerical parameters, but most home brewers lack the ability to measure anything other than apparent extract and maybe color using crude methods.
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Old 01-08-2010, 04:23 PM   #27
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Quote:
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That experiment was an absolute clusterfark.

In any case, I think the key to a good experiment is blind tasting where the tasters do not know the nature of the experiment, rejection of results that are not statistically significant and then discipline to not draw conclusions from them.
Not to mention the poor reporting of the "experiment" done in the article. What's really sick, is they had enough experimenters to get some good data, if they had taken the time to give adequate guidelines. Instead they got no better than the typical anecdotal evidence you see here every day.
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Old 01-08-2010, 06:38 PM   #28
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Quote:
Originally Posted by brewmonk View Post
"The problem is that I am having trouble finding a myth that needs testing. Is there anything anyone here wants tested?"

Beer is good.
This is fact, not myth!
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Old 01-08-2010, 08:05 PM   #29
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How bout this, rack off the first half of the wort so it is nice and clean and ferment, then ferment the second half the same but with all the trub and kettle hops left in the wort.

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Old 01-08-2010, 08:12 PM   #30
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I always wondered how the same wort/beer would taste if half were fermented as an Ale at an Ale temp (65F) and half was fermented as a Lager at Lager temp (50F). There has to be a difference, I just wonder how different...

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