I'll bet if he went to all these lengths for the experiment, he wouldn't have mixed the samples, unless purposefully to keep things more random. Don't remember reading if beer a was the same for each sampler....? I think he used the malty calc for the liquid, but one full pack of dry. Maybe malty calls for the same. There was quite a bit of starter wort in the 1056, much more than I put in. Oxygen dosing might also have been different... I find it hard to see a lot of visible flow difference out of the stone over a wide range of flow rates. The temp of the 1056 might have been a bit above the dry, owing to the apparent ferm rate differences. Perhaps some fermaid in the dry yeast rehydration would have evened things out too. Curious to see the results now!