have there been an large scale, blind tastings, where the participants don't know the variable or what they should be looking for?
So far, I see a lot of people trying out to LODO method, and then saying they taste a difference. The mind is a funny thing when you are actively looking for a result.
Really, just do the mini-mash experiment. It's quite simple to put together and I tested a group of people on it who don't even drink beer. Wort in red cups so they can't see the color difference, allowing them to smell or not smell before tasting, they all could easily pick out the low-O2 sample and all preferred its flavor as a warm sweet beverage.
Still, good data is needed.
- Even detractors of hot side oxidation recognize the effect in color (see O'Rourke)
- To my knowledge, the DO meter is not validated to measure DO under mash conditions
- The see-for-yourself answer is not a valid scientific answer, so until you have the data, you can only say that your observations seem to suggest that but these observations need to be validated by a blinded test
BTW this is coming from someone that has made the same observations in wort...
And in the end, the effect needs to be proven in the final beer, doing many experiments with many yeasts, ensuring that the control beer is well brewed and tastes as planned, doing the well-known triangle test to tease out the odd beer, and if found, check whether the beer is indeed better.