[dmtaylor]

How about having everyone give feedback (spider plot?), and then do the triangle test? You could still ask for impressions from correct triangle-testers afterward if you wanted, but the initial input would be blind.

No way..... that makes way too much sense........

[AmandaK]

How about having everyone give feedback (spider plot?), and then do the triangle test? You could still ask for impressions from correct triangle-testers afterward if you wanted, but the initial input would be blind.

I only vaguely like spider plots, since I haven't seen one that works for all aspects of a beer. I think they're fine for hop comparison and the like, but not so sure on whole-beer analysis. You have one?

[a10t2]

I only vaguely like spider plots, since I haven't seen one that works for all aspects of a beer. I think they're fine for hop comparison and the like, but not so sure on whole-beer analysis. You have one?

I guess I was thinking of this one, which is kind of an all-around. You could modify words as needed.

I used a sort of BJCP-derived scoresheet when I did a pitching rate experiment, and it worked but something quantifiable might have provided better data.

[Joe Sr.]

Haven't done a Hochkurz, but I've been following this thread and the first.

Made a few changes in my mash and hit my numbers perfectly today.

Very happy.  Thanks for the learning.

[RPIScotty]

Haven't done a Hochkurz, but I've been following this thread and the first.

Made a few changes in my mash and hit my numbers perfectly today.

Very happy.  Thanks for the learning.

Looking forward to hearing how that Dubbel turns out.

[Joe Sr.]

I will update.  Promise.

[klickitat jim]

Haven't done a Hochkurz, but I've been following this thread and the first.

Made a few changes in my mash and hit my numbers perfectly today.

Very happy.  Thanks for the learning.

Looking forward to hearing how that Dubbel turns out.

You should have said "tasting" not "hearing" and included an address.

[beersk]

Is there any info on results yet?

[AmandaK]

Is there any info on results yet?

No sir. We just got back from Christmas break with the family, writing RTPs for an exam set, have to replace the windows in our home (and remodel our bedroom/re-drywall the exterior wall to boot), are trying to help run a 600 entry comp, and are trying to survive the next week (Sunday, Tuesday, Thursday, Friday, & Saturday all have homebrew club related events, including a Mead Exam we are both taking).

I will be gathering data and posting when I can.

[beersk]

Alright, well, been a month and a half. What gives, yo?! I wanna know!

[dmtaylor]

you certainly can't taste efficiency! 

Ah.... but can't you?!  Again, more experiments are needed!  I've been meaning to run such an experiment for a long time, but haven't gotten around to it yet.

Bring out your dead..... KLACK!

If anyone's interested, I got a round tuit.  Experiment formally in progress.  Tee hee.   

It will be a tale of two Marzens:

Batch #1: Decocted, sparged, 81% efficiency.

Batch #2: Single infused, no-sparge, 64% efficiency.

You could say that it's a double or triple variable test, not suitable for blind triangles, and I don't care.  I just want to see if no-sparge is as awesome as I think it is, and decoction as much a waste of time as I think it might be, even if I did do a fast one in less than 4 hours.  Git er done and raise more questions than answers, or something. 

[beersk]

I wonder if Amanda ever even drank the beer she was supposed to post the results of...

[zwiller]

I did a short hochkurz schedule (with ferulic acid rest) on my last 2 hefes and although they tasted pretty much the same (no triangle) I thought the head was significantly improved.  Very thick/silky/long lasting.  Every time I poured one, I was impressed and do not remember that on my infusion mashed hefes.     

[dmtaylor]

I did a short hochkurz schedule (with ferulic acid rest) on my last 2 hefes and although they tasted pretty much the same (no triangle) I thought the head was significantly improved.  Very thick/silky/long lasting.  Every time I poured one, I was impressed and do not remember that on my infusion mashed hefes.     

I wonder what interesting results I might find with my current side-by-side experiment with fraternal twin marzens.  For my decoction mash, I started with a room temperature strike, then immediately pulled 2/3 of thick mash and brought it up to about 154 F for the first rest (while the starch soup just sat on the side at room temp doing nothing).  However the heatup process (for this huge 1.3-gallon batch) took approximately 10 minutes and I remember thinking to myself during the heatup: "that's the ferulic range! that's the protein range! now entering beta territory" all the way up.  Looking at the two fermenters the next day now, they look identical, but I also recall when moving the wort from kettle to fermenter, having this feeling like the two worts were somehow different in some indiscernible characteristics... the decoction mash seemed "sweeter" or more viscous or something, while the single infusion seemed a bit more hazy.  But now, like I said, they look the same.  It will probably be at least 5 or 6 weeks before I can provide any tasting notes on these, which is what truly matters.

Cheers all.

[denny]

I did a short hochkurz schedule (with ferulic acid rest) on my last 2 hefes and although they tasted pretty much the same (no triangle) I thought the head was significantly improved.  Very thick/silky/long lasting.  Every time I poured one, I was impressed and do not remember that on my infusion mashed hefes.     

I wonder what interesting results I might find with my current side-by-side experiment with fraternal twin marzens.  For my decoction mash, I started with a room temperature strike, then immediately pulled 2/3 of thick mash and brought it up to about 154 F for the first rest (while the starch soup just sat on the side at room temp doing nothing).  However the heatup process (for this huge 1.3-gallon batch) took approximately 10 minutes and I remember thinking to myself during the heatup: "that's the ferulic range! that's the protein range! now entering beta territory" all the way up.  Looking at the two fermenters the next day now, they look identical, but I also recall when moving the wort from kettle to fermenter, having this feeling like the two worts were somehow different in some indiscernible characteristics... the decoction mash seemed "sweeter" or more viscous or something, while the single infusion seemed a bit more hazy.  But now, like I said, they look the same.  It will probably be at least 5 or 6 weeks before I can provide any tasting notes on these, which is what truly matters.

Cheers all.

Dave, if I understood correctly, you used diferent recipes for each batch?