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Old 11-19-2012, 04:50 PM   #141
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Ooh! I just had a thought. Yeah, I know, but it happens sometimes. I’m not set up to do this now but I will be in the winter.

I did two identical batches a couple of years ago but the tasting was mostly me and I knew which was which. I could try it again and do a blind tasting with BJCP judges this time. I’m thinking just tell them the category and that there is one variable different, not even tell them if it’s process or recipe.

In the winter I use a space heater in my laundry closet. I could get away with using a thermowell in only one of the fermenters, they should be identical.

Am I missing anything? What do y’all think?

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Old 11-19-2012, 08:14 PM   #142
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Do a blind triangle tasting. Don't tell the tasters anything except that one beer is different from the other 2 and ask them to identify which one it is. Then take the people who correctly identified the different beer and ask them a series of questions about its flavor. BTW, this has been done...it's by Vance Barnes, whose results I mentioned earlier in this thread.

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Old 11-30-2012, 07:47 PM   #143
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Doing this on my next hef. Gonna be my first 10+ gallon attempt and I don't have a very good aeration system in place yet. Hopefully I'll have some good results to post on this.

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Old 12-01-2012, 05:22 PM   #144
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Quote:
Originally Posted by Haputanlas View Post
Doing this on my next hef. Gonna be my first 10+ gallon attempt and I don't have a very good aeration system in place yet. Hopefully I'll have some good results to post on this.
How about splitting the batch so you'll be able to compare and give it a fair judgement?
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Old 12-01-2012, 06:59 PM   #145
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One more small data point on the olive oil thing.

I recently tried it after reading about it in a yeast book. Unfortunately they made no mention of quantities, though I guess it would be a small quantity.

I poured in as little as I could (which I estimate to be 1-1.5ml) into my 2.5gal batch. There was no problems with this beer's head retention and even though it was my first time brewing this beer it turned out just fine.

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Old 12-01-2012, 07:42 PM   #146
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But would it have turned out just as well if you did nothing?

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Old 12-01-2012, 07:57 PM   #147
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But would it have turned out just as well if you did nothing?
I don't doubt that I would have. I think my data point is potentially useful because I put in WAAAAAY more olive oil than is recommended and it didn't ruin the beer. I read a thread where a guy put in much more than I did and ruined his batch, so it looks like the point at which a beer gets ruined is above how much I put in and below how much the other guy used. (sorry I can't recall exactly how much it was)

That's about all I think I can learn from it.

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Old 12-01-2012, 08:11 PM   #148
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+1.060!

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Old 12-02-2012, 02:51 AM   #149
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Quote:
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How about splitting the batch so you'll be able to compare and give it a fair judgement?
Will do.

I'll post my findings asap.
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Old 12-02-2012, 04:33 AM   #150
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By the way, a good buddy of mine uses nothing but the OO method and swears by it. A few of his beers have been pretty fantastic. Can't say all are great, but I also don't think the lesser brews were lesser because of the OO. More likely just a recipe issue.

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"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
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Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

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