No point in rehashing the validity of the brulosophy experiments but maybe we can agree they are not designed to detect differences which would be seen as subtle differences to average craft beer enthusiasts. I believe this is to avoid false positive results which would tend not to be repeatable. Haha no point but there I did it anyway.
Given the dry yeast manufacturers seem to agree that oxygenation is not needed with their products I think it is pretty likely that any difference between oxygenating and not oxygenating with dry yeast would fall into the subtle difference category and I'd be highly surprised if it showed a difference in triangle testing.
I would be less surprised if it resulted in a slightly different final gravity and would be highly interested in that result. Their experiments do show that when tasting small samples of beer it is hard to tell them apart but I'm a believer in pursuit of digestibility -- for example making sessionable beers that will not make me feel like I've already eaten dinner if I have 3-4 pints over a couple hours. Sure I might not detect difference between 1.005 and 1.010 in a triangle test with small samples from same grist, but I know the carb difference would be substantial and those carbs have to go somewhere.
1.050 OG to 1.010 is a 5.3% beer, 164 calories and 15.2 grams of carbs per 12 oz
1.050 OG to 1.005 is a 5.9% beer, 162 calories and 11.4 grams of carbs per 12 oz
(calculated values)
I'm currently working on brewing brut IPAs and aiming for FG of 0.995 which brings that 1.050 beer to 7.3% alcohol, 157 calories and 3.8 grams of carbs. 7.3% is too high ABV for me to consider sessionable so I am going to try 1.040 OG which would be 6% ABV...125 calories and 2.3 grams of carbs.
Back to the brulosophy experiments the triangle test is the primary endpoint. OK and if you only read the headlines I guess that is what you get. But the write ups provide plenty of additional data. I don't understand disregarding all that interesting data just because you doubt the validity of the triangle testing results.
Given the dry yeast manufacturers seem to agree that oxygenation is not needed with their products I think it is pretty likely that any difference between oxygenating and not oxygenating with dry yeast would fall into the subtle difference category and I'd be highly surprised if it showed a difference in triangle testing.
I would be less surprised if it resulted in a slightly different final gravity and would be highly interested in that result. Their experiments do show that when tasting small samples of beer it is hard to tell them apart but I'm a believer in pursuit of digestibility -- for example making sessionable beers that will not make me feel like I've already eaten dinner if I have 3-4 pints over a couple hours. Sure I might not detect difference between 1.005 and 1.010 in a triangle test with small samples from same grist, but I know the carb difference would be substantial and those carbs have to go somewhere.
1.050 OG to 1.010 is a 5.3% beer, 164 calories and 15.2 grams of carbs per 12 oz
1.050 OG to 1.005 is a 5.9% beer, 162 calories and 11.4 grams of carbs per 12 oz
(calculated values)
I'm currently working on brewing brut IPAs and aiming for FG of 0.995 which brings that 1.050 beer to 7.3% alcohol, 157 calories and 3.8 grams of carbs. 7.3% is too high ABV for me to consider sessionable so I am going to try 1.040 OG which would be 6% ABV...125 calories and 2.3 grams of carbs.
Back to the brulosophy experiments the triangle test is the primary endpoint. OK and if you only read the headlines I guess that is what you get. But the write ups provide plenty of additional data. I don't understand disregarding all that interesting data just because you doubt the validity of the triangle testing results.