Or is the olive oil to cover the top so it doesn't get infected by air?
@raulromero646219 сағат бұрын
So if I only fill the fermenter half way and live it like that for 3days before filling up the rest. Does that count has aired?
@3rdrockКүн бұрын
Air and a bicycle pump can be used to empty small kegs of carbonated beer.
@perrymattes4285Күн бұрын
I use a microprocessor to maintain my brew pressure. It also quantifies the gas released and i can plot it per hour to know if my fermentation is stuck or complete I am looking at adding in a co2 tank to prevent suck back after fermentation is complete.
@karlwjohansson2 күн бұрын
Martin, being a data guy yourself, have you tried the SMPH model for estimating IBU that was talked about on The Brulab episode 76 with John Paul Hosom? It might give an IBU estimate closer to the ~25 you got back from Whitelabs. I have always been disappointed with how low the bitterness comes out I my beers even with a high IBU in BeerSmith until I started using SMPH. It works great for me! 👍
@bobbob-ze9zo2 күн бұрын
like #657
@zepvideogamer84052 күн бұрын
Hello! nice interview, very interesting. To sanitize the Drafts, is it not better to use alcohol 70% or peracetic acid? Maybe the hop extract diluted is cheaper and affect less the flavor of the beer that gonna pass thorugh? About the hop creep, I have a question. The enzymes are in the hop, ok, but where the starches comes from? unconverted from the mash? All 3 topics very interesting, as everything I watch on this channel, you rock sir!!
@gregfry91762 күн бұрын
Triangle tests are easy to administer but not super sensitive as there are carry over effects. For example, it is typical that the first sample tested will taste stronger in flavor than the next. 2 AFC or duo trio are more powerful if memory serves me correctly, but take more effort to administer. These are neat experiments overall and I enjoy the content!
@douglasjohnston46712 күн бұрын
This was great. Thanks for the amazing content!
@mustyditch47032 күн бұрын
Norm tha God!!
@drp20072 күн бұрын
Great topic, well done!
@rcbran2 күн бұрын
Did the beers' bitterness taste like you would expect a 40 IBU beer to taste?
@bulldog97082 күн бұрын
The more I watch your videos (and I’ve been watching since the start of the home brew challenge) the more I think just brew what you like and don’t worry about IBUs EBCs and the potential of grassy off flavours
@claasheitmann89792 күн бұрын
Please make a adjuncts comparison. Mail ordering my ingredients I often end up with just about 75% of the malt I would need for the next batch. I would like to see a test of 25% of the malt bill substituted with different adjuncts I can buy in every grocery store like rice, oats, sugar, honey and so on. What are the best substitutes?
@jac5403 күн бұрын
The biggest thing in this video is in my opinion that the amount of IBU's is that far off. I'm really curious now what causes this, and If it's something with your methods / setup / the beer software calculation and if it's a thing that more home brewers are dealing with. Is there an 'easy' way to measure IBU units in beer without sending the beer off to a lab?
@srjmpls2 күн бұрын
The spider can reduce extraction by 10%. BUT my theory is people are chilling their wort too fast. The IBU calculators are based on experiments from years ago, when they were likely using crappy chillers, not the fancy ones that say they chill to pitch temp in 5 minutes. Want to hit your calculated IBU's? Ditch those expensive chillers and do a nice slow chill that takes 30 minutes or more...
@jac540Күн бұрын
@@srjmpls In that case I would actually prefer to add in a bit more hops. Hops are definitely costly, but a batch of ruined beer because of an infection is way more expensive.
@sorenjensen110Күн бұрын
@@jac540 Certainly an option, if you can figure out how much more hops to add. But infections from slow (or really, just normal) chilling are exceptionally rare. If infections from slow/regular chilling were common, nobody would be doing extended hop stands for NEIPA's at below 180F. I am not saying to chill so slowly that it takes an hour; simply that really fast chilling may not be a good goal if you want to hit your IBU target. This is one of several experiments I've read about where the IBU was too low once tested. What did he miss by? More than 15 points? That's pretty extreme. There is something modern brewers are doing differently from when the models were created years ago. (Those models are what are being used by the IBU software calculators.) They brewed lots of beers and had them tested for IBU's, then developed the models. My bet is they didn't have super fast chillers back then. Just a theory, but something has to explain why every time someone sends in a modern beer for IBU testing it seems to come in way low.
@Kaesekuchen0023 күн бұрын
I really love the variety of tests you did with this one. Quite the effort! Well done, Martin!
@danmartvk3 күн бұрын
I wonder why this guy always uses low IBU beers during these hop tests. Man, crank it up, dude. If you want to really test the variable, make a beer that highlights it
@BritBluesMan3 күн бұрын
100%. The xBMT is not whether the beer is good, it’s whether the ingredient difference is noticeable. Crank out a 100 IBU Pale Ale and retest!
@sgoadhouse3 күн бұрын
When I heard 40 IBU for a Blonde ale, I thought, no, that is an American Pale Ale. However, with the testing measuring 21.5 & 25 IBU, that is perfectly in the BJCP Blonde ale range and just under the APA range. An interesting comparison would be to taste compare your Blonde against a commercial Blonde and a commercial APA.You would hope your beer would have a similar bitterness of a commercial Blonde, but if that is not what you find, then it indicates that IBU lab testing is just one small component of the complex sensory experience of bitterness.
@BrewKane3 күн бұрын
I reckon the age of the hops and their handling + storage since crop year really effects the level of potency when talking about bittering capacity. I’d like to see this test plainly done with fresh, accurate hops, stored and handled carefully, and see what kind of numbers pop up. Thanks guys for giving us a look!
@kingquesoIV3 күн бұрын
As a chemist, I've never seen someone pipet directly into the Cuvet while its still in the instrument. I can't decide if this is genius or really bad practice.
@WhiteLabsInc3 күн бұрын
A bit of both 🤣 We clean the instrument and cuvette regularly. But the amount of samples, we have to test would take an extra long time. I think we need more cuvettes.
@mikekeller52023 күн бұрын
Cohumulone has been said to be a contributor to harsher perceived bitterness, brulosophy probably did test with that but if not you should consider it.
@misinformationwithrandy3 күн бұрын
Props to White Labs for helping confirm this!
@paulbehrens58423 күн бұрын
Maybe perform the triangle test with more time between each test. Maybe 4 hours or 1 day?? I find that the first beer of the day tastes wonderful then over the next few glasses I lose the ability to perceive the unique qualities of that beer. The next night/s - Same.
@normlang19943 күн бұрын
There is a bit of "fatigue" that occurs when you taste fifteen samples in less than an hour. Martin and I tend to take a sip a water between tastings, to try and "cleanse" our palates.
@paulbehrens58423 күн бұрын
Yeah 15 samples in an hour would have your taste buds totally confused I reckon.
@TexasNativeBrewing3 күн бұрын
Does this data, combined with the “aged hop” xbmt, suggest that we should be adding DOUBLE the hops that our estimation calculates in brewing software?
@DimpieDeBruyn3 күн бұрын
I would say "NO" ... but you go ahead and test that for us 🤪
@cidmontenegro82253 күн бұрын
I think you want to be consistent, I would say no. If your software is indicating 40 IBU, and reality says it is 20IBU but it tastes good and tastes to style, I wouldn't change anything. If you doubled your hops then it would be way more bitter than what your current perception of the bitterness is, which could be unpleasant even though 'reality' says it is correct to style. Also, 'everyones' perception of bitterness are based on the calculators in software so sharing recipes and talking in general as a community, we are all talking the same thing. Also #2, Martin said, after testing, he got about 30% of the expected bitterness from one beer, and then around 50% the bitterness on this batch. So there is randomness there as well. You would never know how much you actually need to modify your hop bill, you couldn't just say double it every time. I really only see this changing if hop calculators actually got very accurate, but it isn't really possible since the AA ratings on hops are just from a small sample of an entire crop, and the samples are tested extremely fresh. We just have to live with the built-in ambiguity of alpha acids, and the software calculators are as good as any method to manage it. And I'll have to watch the aged vs fresh hops video again...
@TexasNativeBrewing3 күн бұрын
@@cidmontenegro8225 thank you for the thought out explanation! It makes sense as there is some random outcomes, as you said. I guess if youtube, and the home brew club all speak relatively to the estimations that we rely on, then like you said we’re all speaking the same language. Good points!!
@TexasNativeBrewing3 күн бұрын
@@DimpieDeBruyn LOL that’s what I like so much about this channel! Martin goes out of his way to potentially waste $50-$100 worth of wort/ beer so I don’t have to 😂 I need to have a worthy 2 gallon test batch system, because the fear of dumping 5 gallons overcomes me lmao
@jac5403 күн бұрын
Wellllll, there is of course something in between adding double the amount of hops, or as dimpie and cid suggest no extra hops: add a conservative extra amount of hops and be smart about it. Conservative: let's say adding an additional 20% extra hops in your next beers: if its not the way to go you just have beers that are slightly more bitter and hoppy than they should be. Be smart about it: add the extra hops to beers which are suited to it. Blond or tripel come to mind: lately there are more and more blonds and tripels out there with higher hop profiles, having your blond taste a bit like a pale ale is not the worst thing that could happen. I wouldn't do it for beers which are more biased towards malt flavors.
@rici_223 күн бұрын
I still reckon your hop spider is holding you back
@hopsinandoutbrewz3 күн бұрын
That would make for a good experiment. 2 batches, same amount of hops, one goes into the hop spider, the other goes directly into the boil.
@Marshall_Brulosophy3 күн бұрын
@@hopsinandoutbrewz We got you! kzbin.info/www/bejne/Z3Kre6t9aLiogKssi=tzLLytTMoT6mLdrO
@Marshall_Brulosophy3 күн бұрын
We've done that xBmt, in fact Martin made a video about it. Unfortunately, KZbin won't allow me to share links to our website or even our even our other videos. That said they're not difficult to find, just do a keyword search on our site or our channel!
@nathanphillips51563 күн бұрын
Asked and answered. kzbin.info/www/bejne/Z3Kre6t9aLiogKssi=qQkHkf-2uBhS6Ezo
@nathanphillips51563 күн бұрын
I had replied with the show episode link as well as the website link. Haha. Same deal- both comments expunged.
@FriedOkraPickles3 күн бұрын
I always feel like i'm watching older content, didn't expect to find a new video!
@TexasNativeBrewing3 күн бұрын
This channel is worth a sub, Martin is on his game with a new video every week!!
@HeavyMetalWarriorHUN3 күн бұрын
Could you do the same experiment but on the aroma side? Like 0 minute or whirpool addition... thanks for what you do!
@fluxx13 күн бұрын
A good exbeeriment might be to test a completely different variety of hops but similar AA content just for bittering. Wonder if that would make a difference.
@Morventhus3 күн бұрын
I like this idea
@grahamhawes70893 күн бұрын
In my experience, it can make a slight difference, especially if you’re using lower AA% hops that will contribute extra flavors by volume. Ex: 3oz of low-AA% Tettnanger are going to have a bigger impact than 0.5oz of Magnum.
@krisj4514 күн бұрын
I would like to know where to get those mason jar lids! They are perfect!
@damony13014 күн бұрын
I use a stainless stone on a fish tank aerator and let it run for 15ish minutes. No idea if it helps, but I figure it couldn't hurt
@beachedwalrusau5 күн бұрын
I do brewfather calculations and they are always off by about 0.3 ph (Using an Apera ph meter at room temp). So i dial in 5.2 in brewfather and it will be around 5.5 every single time. I generally add another ml of lactic acid and bring it down into the 5.4's and it is all good. Sparge ph i also bring down to 5.4 before doing that which brewfathers calculations are pretty close on. The other thing is treating your water if you have chloramines, i had them in a recent beer and had to tip it. Water filter cartridge obviously was no longer filtering it, so campden in both mash and sparge water is a great insurance.
@shanehardingham21536 күн бұрын
Quickie Tap, with a 20cm (8") matching tube. Great for taking samples off a pressure fermenter. Much easier to clean than a disconnect, tube and picnic tap.
@jlcarpenter40258 күн бұрын
Awesome video. Is there a play on pH in dry hopping?
@Mcmiddies8 күн бұрын
Great video. Its always nice seeing new fittings.
@BrianBoru-nq6qj9 күн бұрын
Excellent summation! Thanks for presenting this.
@troykase94729 күн бұрын
After buying defective ph testing strips, I bought a cheap ph meter on Amazon for $12. I am sure that it isn't wildly accurate, but I can (and have) calibrate it and it is close enough. Just the other day my mash was 5.7 and I was able to easily see that and adjust it down to 5.3 which will likely result in a better beer.
@applejames38199 күн бұрын
A common statistical test, the t-test, was actually invented by guinness. I would also be interested in a meta-analyses to see if a specific colour of cup martin uses is more often chosen as the odd one out and if this varies with what is being looked for. I get that it looks better having different colours
@DarwinsBeerReviews9 күн бұрын
Love the in depth explanation. He's given it before on podcasts, but I'm glad it out here on KZbin now.
@omarpadilla473910 күн бұрын
Color affects perception. So....
@fdk701410 күн бұрын
I have reused the yeast cake, without washing. I once brewed a smoked beer and then used that cake for a different beer, I think it was just a regular lager and the smoke flavor carried over really well so I am a bit surprised to you used a yeast cake from a different type of beer for this test. You should redo it by reusing a yeast cake from the same recipe beer.
@fdk701410 күн бұрын
There is an easier way to do that and that is to use a keg lid with a ball lock post built in. Trying to attach the dip tube inside the keg is a nightmare!
@fdk701410 күн бұрын
What I love with Brulosophy is when they test a widely spread myth of brewing and it turns out it has no noticeable impact at all, even over several experiments performed and people still firmly insists it has made a huge difference for them in their brewing and certainly it must be Brulosophy doing something wrong and is not scientific at all.
@fdk701410 күн бұрын
So, in any test some people will pick the correct one just by accident but if 11 out of 20 picked the correct one it's less than 5% likely that these 11 picked the right one by accident? Meaning it's 95% likely they picked the correct one because they genuinely detected a difference.
@beerjudgedan10 күн бұрын
Love the show and podcast learned a lot but I am surprised you use plastic cups as we know sight and aroma are part of the taste/experience. Maybe colored coasters underneath glass
@Leo9992910 күн бұрын
I watch A LOT of "amateur" science stuff and I think Brülosophy is by far the best for scientific process... Absolutely superb appreciation for experimental design. Way better than a lot of multi billion dollar companies I've worked with professionally.
@Leo9992910 күн бұрын
I think there's research that shows the colour of the cup affects perception of flavour? I realise it makes life harder, but if you don't mix up which colour has the different sample in it, then it might factor in? Although the amount of insignificant tests suggests it doesn't make a difference.
@tim-tim-timmy657110 күн бұрын
P < 0.05 means that there is at least 95% chance that your result is significant. You had an elegant experiment recently about beer finings: does it improve the taste? You had nearly 20 tests and 1 came back positive and the other negative. That translates to 5 % showed it is significant and 95% are non significant... or in other words p<=0.05
@robroy748610 күн бұрын
Is there any data on what percentage of tasters pick certain colors? Technically speaking, the primary colors are red, blue and yellow. By doing red, blue and green instead blue and green are technically closer to each other than red on the color spectrum. So red would be the most different from a visual perspective and we know that color and visual appearance sways perceived taste to some degree. I doubt you have the data but would be interesting to take a look if you did.
@user-nj4kt5fg1o10 күн бұрын
Love the experiments, but drinking beer from a plastic cup seems wrong. Love the show 👏🏻😎
@fluxx110 күн бұрын
I absolutely LOVE this show! All aspects of it! Not a single boring video!