yankinoz
Well-Known Member
- Joined
- 16/2/12
- Messages
- 1,068
- Reaction score
- 387
As noted by many on this thread, the exbeeriments do not meet accepted standards for statistical significance or control, peer reviewers would at the very least call for replication, etc.; yet I'm not ready to write off brulosophy.as no better than one brewer's uncontrolled experience with a single batch. Saying an experiment is of heuristic value can be a cop out, but one or two of the exbeeriments do just that.
Anyone is free to replicate the exbeeriments, and I suspect some people will. If replicated, where would we be? I'll look at three cases.
1. We'd know a 30-minute boil does not always lead to a rush of DMS, but that is really not surprising. We've known all along that DMS production also varies with base malt and more arguably with speed of cooling (what really happens in a no-chill cube is still pretty open). We'd be on shaky ground generalizing unless and until a large number of trials had been done with various malts, worts and cooling schemes. Meanwhile, experience with successful brews will take priority.
2. We'd know one English ale yeast can produce a palatable brew at higher temperatures than what is usually recommended. But generalization is unwise, for one, because the yeast processors have run their own trials and made recommendations on that basis. And the exbeeriment tells us nothing about other strains of yeast.
3. The trub exbeeriment would be the most helpful of the lot, if only because high trub is widely believed to be deleterious. Brewers who dump trub without
whirlpooling or filtering could.take heart. I'll try it for sure. Still, before making dumping a general recommendation, we'd need to know from further trials whether the exbeeriment reduced hot break (I. for one, skim froth) and the effect of high trub on extended storage. Then there's wort gravity.
I remember one long-defunct US brewery's lab. They were set up for small 2 x 2 batch trials, that is, two identical trials with control. That wouldn't get their results published, and it wasn't comparable to the published work done by, say, the Weihenstephan Institute, but it was an improvement on what most of us home brewers do, and it helped the brewery develop a strange beer named Champale, then quite popular, particularly but not only among African-Americans.
The bruolosopher seems to be encouraging peope to try short cuts, and will probably have some success. What's wrong wirh that?
I brew, therefore I am.
Anyone is free to replicate the exbeeriments, and I suspect some people will. If replicated, where would we be? I'll look at three cases.
1. We'd know a 30-minute boil does not always lead to a rush of DMS, but that is really not surprising. We've known all along that DMS production also varies with base malt and more arguably with speed of cooling (what really happens in a no-chill cube is still pretty open). We'd be on shaky ground generalizing unless and until a large number of trials had been done with various malts, worts and cooling schemes. Meanwhile, experience with successful brews will take priority.
2. We'd know one English ale yeast can produce a palatable brew at higher temperatures than what is usually recommended. But generalization is unwise, for one, because the yeast processors have run their own trials and made recommendations on that basis. And the exbeeriment tells us nothing about other strains of yeast.
3. The trub exbeeriment would be the most helpful of the lot, if only because high trub is widely believed to be deleterious. Brewers who dump trub without
whirlpooling or filtering could.take heart. I'll try it for sure. Still, before making dumping a general recommendation, we'd need to know from further trials whether the exbeeriment reduced hot break (I. for one, skim froth) and the effect of high trub on extended storage. Then there's wort gravity.
I remember one long-defunct US brewery's lab. They were set up for small 2 x 2 batch trials, that is, two identical trials with control. That wouldn't get their results published, and it wasn't comparable to the published work done by, say, the Weihenstephan Institute, but it was an improvement on what most of us home brewers do, and it helped the brewery develop a strange beer named Champale, then quite popular, particularly but not only among African-Americans.
The bruolosopher seems to be encouraging peope to try short cuts, and will probably have some success. What's wrong wirh that?
I brew, therefore I am.