« on: October 07, 2015, 12:26:59 PM »
Probably since the beginning of brewing there has been discision regarding differences. At least I've noticed it since I started way back in 2012. For the sake of discussion, spurred by something I read on the forum today, I thought it might be interesting to air out and debate ways of determining differences and how important it is or isn't.
Let's pick on Denny for a minute. He is a big proponent for the blind triangle test. Two of one, one of another, pick which one is different. If enough testers with decent palates can pick the odd ball, then there is a difference. If they cant pick it, there's not a difference. Thats how I understand it anyway.
But then recently Denny posted results of his Noti Brown brewed using Mark's starter method. He didn't use the triangle, nor did he use any other tasters other than hisself. He said that it was his best Noti Brown ever. Judged from memory only.
Also recently, there was some debate over possible differences in an experiment Marshall did with old hops. He caught a little scrutiny flak for having two different worts. Same grain bill, water, etc... they were just two seperate batches. Seems to me those two worts were probably different, but only minimally, and only in theory since they weren't charted on a GC/MS. So its possible they actually were the same, though a long shot.
When does difference matter so much that it requires charting on a GC/MS?
When does it matter enough to do a blind triangle with BJCP GMs? Masters? Nationals? Certified? Pro brewers? Novices?
When does difference matter enough that brewer's/taster's memory is good enough?
I have some thoughts, but I'll leave it to you guys for now.