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Don't they address this issue by the fact that its not a double blind test? Every time they do the triangle test the understanding is that one of the beers are different. Each person taking the triangle test ***KNOWS*** that one of the beers is going to be different. Mentally they are trying...

They do quite often put near the end in the discussion part "Will this change my brewing process". Most of the time the answer is "no". It almost always comes down to a time/money investment equation. There were probably a lot of people who read the decoction exbeeriment and completely...

I am going to put this at the start instead of the end of my post. I know that I could never match a commercial product in repeatability, and I know I would never be able to match it qualitatively either (though when I sip my BDSA and I get all the dark fruit character I expect I question this...

I think he mentions this several times in the exbeeriments discussion areas, but, a lot of our current mantras on brewing were developed from commercial brewing or the old school homebrewing practices where there are two very different goals in mind. Commercial brewing is trying to create...

This^ If it quacks like a duck, walks like a duck, and floats like a duck, its still a good beer. They address the "bad palate" argument quite well in http://brulosophy.com/2016/01/21/investigating-the-bad-palates-argument-a-graphical-look-at-xbmt-performance-based-on-experience-level/...

That's precisely why we didn't see Carol, she's off doing crazy Carol stuff already.

I would say pitch rate at this point, but rehydrated in a 3 gallon batch pitch rate probably isn't the issue. What were the hops in the other batches? Sometimes depending on the brand of Munich malt it will throw some weird fruity character some describe as cherry and you could be mistaking...

@m00ps Have you done any blends with a touch of 1214 in the mix? I'm working on an imperial red saison and planned combining Belle Saison and about 40% of the pitch as 1214.

Your recipe is just fine as is so in general you don't need to change your malt/hop bill. Unfortunately I am rather insensitive to rye flavor/aroma so I have a really hard time picking it out. To me it adds a distinct "beer" flavor, which I know is a horrible way to describe it since it...

Definitely spend some time on Pappers suggestion. Theres actually a free app you can download that has all of the 2015 and 2008 BJCP competition guidelines. I read it religiously when working on recipes. Let taste and sight be your guide. Grab some of the commercial versions listed in the...

First question I would ask is, what is Beerkit Enhancer? Is it just corn sugar to up ABV? Even with the wheat the beer would still fall within Tripel guidelines as long as it looked and tasted like a tripel. The wheat malt wont contribute so much malt character that it would throw the beer...

Fresh ginger would have a much bigger punch compared to dried versions. If you already have dried its not a big deal and theres no reason to go to the store to spend more money (if you want though, I always like using fresh spices, particularly when it comes to ginger). How you prepare the...

Month and a half old eventually to become a raspberry lambic. Pitched a packet of Roselare, the bottle dregs from an Oro de Calabaza JP, a 500ml starter of Oude Tarte dregs from The Bruery, and there's another bottle of dregs but I can't remember now.

There is so much of this that I want to be true. One day Carl walks in on Rick and Darryl and Rick looks at Carl "What? I just need some lovin".

I've messed up so many fruit beers in the past I now have a pretty good idea of all the things you shouldn't do. 1. You can add fruit to primary, but its extremely difficult to add without aerating the heck out of your beer. It's a lot easier to put the fruit in the secondary vessel, then...

Keep us posted. I've been wanting to do an oatwine for a long long time but other stuff keeps getting in the way (I'm looking at you Belgian Dark Strong Ale, perfection escapes me still). Did you try rousing up the yeast with a sanitized spoon? Sneaky little English yeast like to poop out...

From what I have been able to find, most jalapeno jelly people would make at home they need to add quite a bit of pectin to get it to set. I don't know if you used jalapenos (I'm guessing not) but its probably a safe bet that you shouldn't have pectin problems for two reasons. You probably...

From my experience with S04 there's probably nothing you could've done to clean it up. I had a couple bottles of a dry rye stout that are pushing 3 years and they still have this faint tart character (no acidulated malt was used). Its not unenjoyable, just there.

I hate that it took me this long to get this joke.

I wish I had more experience on the ginger department to be able to give advice, my mind would tell me that's not a lot, but it really depends on when you add it. One thing to keep in mind is, its much easier to add more in than take any out. You could say do one of two things. Cut the...