I did an experiment on how fermentation temperature affected my beer...

[homebrewdad]

I did my normal 5.5 gallons (using WLP004 Irish ale) in my mini fridge, with the STC-1000 set at 65 degrees F. I split off a gallon and a half, and let that ferment in my bathroom at ambient temps (around 70-72 F most of the time).

In direct contrast to what Brulosophy found with his kolsch yeast exBEERiment, I was able to easily tell the two apart in multiple blind tastings. Full blog link here, if you care to read.

 

[philipCT]

Cool!

 

[homebrewdad]

Thanks. I know that it's hardly groundbreaking stuff - and it's just my perceptions - but I felt like the difference was easily noticeable.

 

[ColoHox]

Now, let someone who doesn't know which is which taste them. See if they can tell a difference and if they prefer one over the other.

 

[broadbill]

http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/

Marshall did complete in a second experiment that fermentation temperature did have an effect on the beer. This one was done with English ale yeast, suggesting that yeast strain may be a factor on the effect of temperature on off-flavor production.

I do think there are a number of caveats to consider when interpreting homebrewdad's experiments. Marshall's experiments have the advantage of being very highly controlled and the tastings are done to provide the proper amount of statistical power.

 

[homebrewdad]

Now, let someone who doesn't know which is which taste them. See if they can tell a difference and if they prefer one over the other.

I absolutely agree. Do note that I have yet to know which beer was which on any tasting, and my son had the same finding that I did... but these are hardly statistically significant.

http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/

Marshall did complete in a second experiment that fermentation temperature did have an effect on the beer. This one was done with English ale yeast, suggesting that yeast strain may be a factor on the effect of temperature on off-flavor production.

I do think there are a number of caveats to consider when interpreting homebrewdad's experiments. Marshall's experiments have the advantage of being very highly controlled and the tastings are done to provide the proper amount of statistical power.

I fully agree. If you read my post, I clearly state that this is but one miniscule data point, and that I absolutely do not meet with the scientific rigors that Marshall applies. I call myself what I am - a hack.

That said, the difference - in this strain and recipe - was pretty dramatic, I thought.

 

[Sailingeric]

http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/

Marshall did complete in a second experiment that fermentation temperature did have an effect on the beer. This one was done with English ale yeast, suggesting that yeast strain may be a factor on the effect of temperature on off-flavor production.

I do think there are a number of caveats to consider when interpreting homebrewdad's experiments. Marshall's experiments have the advantage of being very highly controlled and the tastings are done to provide the proper amount of statistical power.

I have not done much with different temps but I could see how the yeast strain could cause a difference. Look at that saison yeast, they are happy running 80-90 degrees.

 

[homebrewdad]

I agree, yeast strain is huge. I totally allow for this in my post.