Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Techniques > Beer myth experiment

Reply
 
LinkBack Thread Tools
Old 01-05-2010, 06:04 PM   #21
johnnyc
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: North Atlanta, GA
Posts: 686
Liked 6 Times on 5 Posts

Default

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.

__________________

Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA

Fermenting: Yooper's Oktoberfest

johnnyc is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 03:43 AM   #22
RichBenn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Tahoe
Posts: 743
Liked 13 Times on 12 Posts
Likes Given: 9

Default

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.

__________________
RichBenn is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 03:47 AM   #23
nukebrewer
Brew the brew!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 10 reviews
 
nukebrewer's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Groton, CT
Posts: 4,712
Liked 2544 Times on 1495 Posts
Likes Given: 5722

Default

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

__________________

The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.

Inhopsicated: A Beer Blog

Inhopsicated on Twitter

nukebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 05:16 AM   #24
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,194
Liked 27 Times on 20 Posts
Likes Given: 28

Default

You could always do the old liquid vs. dry. Put Wyeast 1056 vs. Safale US-05 or something along those lines.

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 02:49 PM   #25
RichBenn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Tahoe
Posts: 743
Liked 13 Times on 12 Posts
Likes Given: 9

Default

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.
__________________

Last edited by RichBenn; 01-08-2010 at 03:16 PM. Reason: Correct myself
RichBenn is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 02:56 PM   #26
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 38 Times on 37 Posts

Default

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.
__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 03:23 PM   #27
RichBenn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Tahoe
Posts: 743
Liked 13 Times on 12 Posts
Likes Given: 9

Default

Quote:
Originally Posted by remilard View Post
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.
__________________
RichBenn is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 05:38 PM   #28
mkling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Chapel Hill, North Carolina
Posts: 730
Liked 5 Times on 5 Posts

Default

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!
__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel
mkling is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 07:05 PM   #29
wilserbrewer
Vendor
HBT_SUPPORTER.png
Feedback Score: 9 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,605
Liked 425 Times on 360 Posts
Likes Given: 8

Default

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.

__________________
wilserbrewer
BIAB Bags, Hop Bags and Ratchet Pulleys for sale

Expert tailor and supplier of custom sized, top quality BIAB bags, hop bags and ratchet pulleys at reasonable pricing

http://biabbags.webs.com



CORONA MILL BUCKET SYSTEM V. 2.0
wilserbrewer is online now
 
Reply With Quote Quick reply to this message
Old 01-08-2010, 07:12 PM   #30
hamiltont
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Somewhere in the middle of Nebraska
Posts: 867
Liked 13 Times on 13 Posts
Likes Given: 4

Default

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...

__________________

If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

hamiltont is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starbucks to experiment with beer? fishkid General Beer Discussion 78 01-24-2012 11:49 PM
Beer bellies just a myth! Sigafoos General Beer Discussion 26 01-05-2010 09:31 PM
Beer Experiment Seeves1982 Extract Brewing 4 07-02-2009 02:39 AM
Hot Side Aeration...It's Not a Myth!!! (Maybe it is) RLinNH General Beer Discussion 20 11-03-2008 04:15 AM
Truth and Myth: absinthe Walker General Chit Chat 13 03-11-2006 08:08 AM