Although I am usually very interested in the results I am usually underwhelmed by the amount of data/tasters in any given experiment.
Including the ones we do? What would you consider an adequate number? I think the fewest brewers we've had was maybe 5 and each of those had around 7 tasters.
Mostly referring to exbeeriments. When only 12 correct tasters are needed to provide significance, it just doesn't seem like enough data.
Am I correct, in that yours involve multiple individuals brewing separate batches? To me, that throws in a lot of other variables like water, fermentation profiles, OG, FG, etc. I am not that familiar with your process so maybe you control those aspects closely.
EDIT - I am not calling anyone's process into question as I myself am not very scientific. I would be the last person to say anyone is doing it wrong or they should do it another way. Just some basic observations that influence my perspective.