The other day I went into my back yard, heated some water, soaked a few pounds of grain, added some hops and yeast and stuff...and tonight I am sitting on the deck drinking the result. That water somehow turned into a tasty beverage. Go figure.
Before that I read a few exbeeriments and my take away was my beer should be OK if I mash at 153 instead of 151.5, or if I ferment at 64 instead of 62.11. I didn't take away this as gospel, or the new brew dogma, or even a path to get my masters. Just some guys in a garage who like to brew and want to play around with "what ifs" for the rest of us schmucks to read or not read, believe or not believe.
My thoughts: Take your p-value argument to the science room so there is some other "science" there except "water"!
Cheers! I am going to finish my home beer! :fro: