I suppose I have always been a skeptic. There are some truths out there worth repeating and we all know they are 'fact'. One of these would be to clean your fermenters well, and create as close to a sterile environment as possible in it before placing another batch of beer in... or, you have a high risk of bacterial contamination.
However, I find that MANY of the other 'truths' that are disclosed here are simply opinion or myths worth being tested.
My objective is to list those myths out, and do a bit of beer-mythbusting if you will.
Here is a short list to test (can you add a few more to the list):
-Fermentation time and longer primary times. I have seen many myths, and yet I continually taste beer from an expert brewer that ferments for one-week max, cold-crashes, and fast charges with co2. His are excellent and I have had good results too.
-Primary to secondary or primary only. can we 'taste' the difference after a specific period of time. lets say we keep the batch in the primary for one month, or take a one week primary + three week secondary batch - and taste the difference between the two. Can we tell a difference?
Those are the two that are on my brain right now.. there are others that would be interesting such as brewing time/removal of DMS etc...but those will likely produce a plausible result due to the science alone.
List a few myths that are worth testing. I would like to conduct a few sessions this summer and produce some serious results!
Fermenter 1:Oatmeal Irish Stout
Fermenter 2: Columbus Single Hop IPA
Keg 1: NELSON SAUVIN Singl Hop IPA (wow, fruity odd taste)
Keg 2: IRISH RED
Keg 3: ALL GONE-- oops!
Gallons under my belt since starting this hobby? 130