Suggest an experiment!

General Homebrew Discussion
1

Got an experiment you’d like to see us run on Experimental Brewing?  Here’s how you can let us know!

http://www.experimentalbrew.com/suggest

2

Dry hop vs post-boil hop steep - any difference in flavour?

Overnight mash vs 1 hour mash

Lager brewed with w34/70 vs pseudolager brewed with Nottingham

3

Water built to a profile vs not
Starter vs no starter for yeast
Thick vs thin mash
Shaken vs pure o2 for oxygenation
170 whirlpool vs flameout noticeable ibu diff? (Something only mildly bitter like an APA

4

Based on my own experience, that one ain’t even gonna be close!

5

I tried that one myself and they were so close I became convinced I must have got the yeasts mixed up. Keep meaning to try it again…

6

Dry hop the same beer, one keg with 2 oz. of Fuggles, the other keg with 2 oz. of potting soil, then triangle test to see if there is a significant difference.

7

just been done on brulosophy & makes an interesting read:

8

I did a pilsner (3 way split) sort of like that last year, but with WLP830 at 52f, WLP830 at 72, and Wyeast 1764 at 72f.
I queried Jill about it for a possible Last Drop piece. She said she could use it and I sent it to her back in September. I’m hoping it’ll see print fairly soon.

9

Yeah, lots. Steeping brings lots of flavor and some nice aroma. Dry hopping is mostly all about aroma, with a different aroma character than you’d get in a boil or steep addition.

10

Cold dry-hopping vs. warm dry-hopping.  After the main ferment is over:

  • cold-crash beer to drop the yeast out, then split the batch into 2 kegs,

  • add dry-hops to each keg

  • the cold-hopped keg remains at serving temp for 1-2 weeks until tapping

  • the warm-hopped keg stays at fermentation/room temp (say 68°F or so) for the same amount of time as the cold-hopped keg, then chilled to serving temp and tapped

I’d be curious to hear of any noticeable differences in flavor, aroma, and/or head retention.

11

Sounds interesting, was there a significant difference?

12

My gut feeling also is that you get a different flavour profile and maybe a more stable beer from the steep, but more intense but short-lived burst of flavour from the dry hop. But I could be imagining it.

13

candi sugar vs cheap supermarket cane sugar in a belgian

14

Keg conditioned vs bottle conditioned

Cold-conditioned lager (i.e. properly lagered) vs warm-conditioned

90% pilsner + 10% munich vs 100% pilsner

15

Bittering lagers with noble varieties vs Magnum (or other neutral)

Step vs single infusion mashes

16

[quote]Bittering lagers with noble varieties vs Magnum (or other neutral)
[/quote]

I like this idea, especially for the reasonably hopped lagers, like helles or O’fest

17

Head retention: Wheat Malt vs CaraFoam vs Flaked Barley vs Chit Malt vs All Pils.

18

Electric brewing vs Direct Fire

BIAB vs Batch vs Fly Sparge

19

Priceless

20

One I have always wondered: efficiency of adding sugar into mash as opposed to at boil. Would save time adding it to mash so that it is already dissolved when in BK and don’t have to bring back to a boil.