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@VikeMan do you think the folks over at brulosophy are intentionally trying to fleece people wit p-values, or help them in their brewing process? I believe its the latter, and its interesting.

They often validate tests themselves and, in general, agree with the panels findings. Id trust those perceptions, knowing there should be a difference, more than someone on a forum suggesting you'll make "paint thinner" if you dont ferment lager at 35 degrees. Its happened. . Each experiment...

I did edit my comment above......

EDIT: Neutral in that they have nothing to gain by how they intepret the result. If their mathematical process is incorrect, then i cant comment. They make people taste the same beer made two different ways. They have a panel of 10-30 people taste it. They try it themselves, knowing /...

i am not treating their reports as scientific proof. Merely validating - along with other anecdotal evidence of my own, and other posters - that a process i use can be less stringent - less critically controlled - less important - than people might otherwise want me to believe. I am the...

Yep, no shortage of brulosophy nea sayers on many a brew forum. And this...... indeed..... show me the money.

There is a TON of generelization on both sides of the "brulosophy divide" its fair to say. Whether people quote brulosophy or 100 year old brewing tradition. Neither might be accurate advice today. By design, laziness, or accident, my process has become rather simplified. Some, thanks to...

Never intimated you did suggest another site either. So for now, we have Brulosphy to look at, or advice from the forum, and decide for ourselves. Not trying to get people angry over it.

It is telling to me. He makes a shed load of beer, at least compared to me, has a good deal more experience, better equipment, and no real reason to lie about the result he got. Indeed, it is also telling in that it shows just how different we all taste. One mans nectar is another mans...

Fair enough. Brulosophy method is there for all to see. They have hundreds of intriguing tests performed, and they are tested by impartial tasters, and sometimes judges, who either can or cannot tell the difference. Even the tester himself appears surprised by results he gets, and decides...

Another big lie i hear is: My wife likes to help me on brew day.

Well, lets have it....

Deleted

I think water chemistry would have a bigger impact than much of the other fast held brewing dogma often discussed, i live in a place where water is only lightly treated and pretty much light on minerals too. I dont treat my water either. I would however suggest the difference in taste of the...

Think my comment shows that i hardly trust its accuracy. I have no other method to measure wort temp. However, I trust it to a point i might pitch yeast if it stops around 60-70 degrees, not 80-100. That i take cursory recordings from it during fermentation, and yet to see any difference is...

Wanted this response deleted.... so i did

Items 1 to 5 are all within control of the OP, and his original request. #6 he is at the mercy of his basement arrangement, which for many ales, and stouts will be adequate. Lager brewing will open a kettle of fish on HBT, but it CAN still be done. #7 is something he will have to live with...

I have thermometer on my fermenting buckets and, while I understand that might not be very precise, I've never seen a big difference in ambient and bucket temp, which I consistently record. I always expect it to be higher, but have never once recorded a 4-5 degree difference.

15% ? Must be delicious. Its like Wine Beer. But stronger still.

While I am here (again), I find one of the biggest fallacies on home brew forums - and the craft industry as a whole, to be: Bigger ABV means "has to be a better beer". That if a beer is 12.1% it must taste like nectar. It's like it gives you a bigger "packet" if you brew heavier ABV beer...