Cryo Hop vs. T-90

Submitted by denny on Tue, 02/27/2018 - 23:59

Cryo Hop Experiment

Question: Do cryo hops make a preferred difference hop flavor and aroma as compared to T-90 pellets?

Hypothesis: Cryo hops provide a fresher, more intense flavor and aroma than T-90 pellets

Brewing Sessions Needed: 1

Protocol:

1. Produce 5 or 10 gallons of wort for an APA or AIPAaccording to the following recipes.

2. Split the wort into two boil kettles

Subject:

Hops

Experiment Status:

Ready for Testing

Do cryo hops make a preferred difference hop flavor and aroma as compared to T-90 pellets?

Biotransformation - Dry Hop at Krausen vs. Dry Hop at Rest

Submitted by drew on Tue, 05/09/2017 - 23:59

Our brewing partner in "science", Marshall "Brulosophy" Schott released results of a biotransformation experiment here. In it he brewed a NE IPA recipe that was double dry hopped. Two batches brewed with the first fermenting out for a few days before the second was brewed. The second batch received the first dose of dry hops while the beer was at high krausen. The first batch received it's dry hops after the beer was done fermenting.

Subject:

Hops

Experiment Status:

Ready for Testing

Does Dry Hopping a Beer During High Krausen Produce a Organoleptic Difference?

Draft Carbonation - Modified Slam/Shake vs. Gradual Carbonation

Submitted by drew on Tue, 02/14/2017 - 23:59

It's happened to us all - too many kegs, not enough time left to "properly" carbonate your beer before it needs to be served. Who knows, maybe you have a party or club meeting. Maybe you just need a beer, damnit.

Subject:

Packaging

Experiment Status:

Ready for Testing

Does a modified slam and shake method result in a beer observably different than one done by the longer sit and wait methodology?

BrewTan - Or Do Oxygen Scavenging Chemicals Change the Beer Character

Submitted by drew on Tue, 10/11/2016 - 23:45

There's been a big kerfluffle in the online brewing world this year over "LoDO" brewing aka Low Dissolved Oxygen brewing. Proponents of the extremely complex methodology theorize that by reducing the amount of oxygen entrained at all times in the mash or the boil that you prevent oxidative reactions that damage the beer's flavor and reduces the overall malt character.

The reason they're obsessed is they're driven to recreate the "it" character they claim German beers have with their malts that they find lacking in many commercial and homebrews.

Subject:

Boil

Experiment Status:

Ready for Testing

Are beers brewed with BrewTan B, organoleptically different than beers brewed without

The Great IBU Test

Submitted by drew on Thu, 09/08/2016 - 22:02

Most of us geeky adherents to the world of homebrewing love our numbers. What's your efficiency rating, what's your gravity, your pH, your blah, blah, blah, blah..... There's a comfort, cold as it may be, in having a number we can look at. Numbers provide a reasonably solid, nonsubjective measure of the world - a target, a pin in the map.

Subject:

Experiment Status:

Ready for Testing

How do the IBU calculation formulas compare to the reality of IBU's in a beer when put to the test under different gravity scenarios

New England IPA Series - Is it the Yeast?

Submitted by drew on Tue, 05/24/2016 - 23:55

The IPA is the king of the current American craft beer scene and in recent years the new belle of the Hop Ball has hailed from New England. Heady Topper from Vermont's Alchemist was the first to catch beer lover's attention and since then many beers in the same vein have appeared. Skipping over a great many of the discussion of the style centering on the word "juicy" - a number of beer exhibit an intense hazy appearance. This murk is a controversial part of the equation (not every example has it for instance).