[Rookie]

I like Notty in a brown ale but is one of the last yeasts that I'd consider for a pseudo lager.

I think you'd be surprised. I use Nottingham more than any other strain and it ferments fine down to 54 Fahrenheit and gives superclean beer. I think it's perceived as a very British style yeast among US brewers, but over here it's regarded as very clean. It's also popular as a kolsch yeast on German homebrew sites such as http://maischemalzundmehr.de/
The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer."

Perhaps I spoke out of turn as I've only ever used Notty in brown ale. Fermenting in the mid 50s would probably make a pretty clean beer.

[Steve Ruch]

I like Notty in a brown ale but is one of the last yeasts that I'd consider for a pseudo lager.

I think you'd be surprised. I use Nottingham more than any other strain and it ferments fine down to 54 Fahrenheit and gives superclean beer. I think it's perceived as a very British style yeast among US brewers, but over here it's regarded as very clean. It's also popular as a kolsch yeast on German homebrew sites such as http://maischemalzundmehr.de/
The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer."

Perhaps I spoke out of turn as I've only ever used Notty in brown ale. Fermenting in the mid 50s would probably make a pretty clean beer.

I'm not sure how this got posted under Rookie instead of my actual name. That'll teach me to mess around with stuff I don't know about.

[erockrph]

I apologize if someone already suggested it, but my suggestion is dry hop in primary/on the yeast vs in secondary (off the yeast). The key is to keep all other variables the same (length of time, temperature, vessel). For example, dry hopping at ambient in primary is not an apples to apples comparison with cold keg hopping.

Maybe a series of dry hopping experiments (temperature, time, on yeast or no, multiple vs single additions, etc.) would be in order. That would help identify which variables really make a difference and which don't.

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[norcaljp]

My club is going to do a blind tasting of 3 different styles of beers with water treatment and without. Does anyone have a good link to info on how to properly do a triangle test?

[Stevie]

Triangle test is dead simple. Three pours, one is different, ask the tasters to pick the odd one out. Now the statistical stuff is mostly lost on me, but that's the basic procedure.

[santoch]

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.

Piggy backing on this is to also test adding sugar into primary (various time such as beginning, pre-high krausen, at high krausen, post krausen, post krausen fall)

[homoeccentricus]

The probability that changing one parameter in a beer experiment leads to a measurable taste difference is very low.

[dilluh98]

The probability that changing one parameter in a beer experiment leads to a measurable taste difference is very low.

Good observation. I feel that many of the Brulosophy Exbeeriments are bearing this out on a regular basis.

I think if someone had the stats chops for it, some multivariate analysis would be cool to look at making a set of beers with several variables changing to see if there is any significant variance (principle component analysis could do this) amongst a set of, say, ten beers. For example, it might be that foregoing temp control along with pitching a single tube of yeast in combination with no dry/late hops might be enormously varied compared to the mean. This would be a huge undertaking though, both for the brewer, tester and the stats person...

[dbeechum]

My club is going to do a blind tasting of 3 different styles of beers with water treatment and without. Does anyone have a good link to info on how to properly do a triangle test?

http://www.experimentalbrew.com/experiments/about_triangle_testing

[juggabrew303]

Sorry if mentioned.  Adding pure o2 to wort vs none


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[kgs]

Could also have been suggested, but in re-reading the various keg purging threads, another experiment could be splitting a ten-gallon batch of hoppy beer three ways and then racking to a non-purged keg, an unpressurized keg purged with N CO2, and a pressurized, purged keg. (You would need to define "purged" pretty clearly.) This experiment would benefit from replication using the same recipe and kegs of the same size.

Or you could do this instead as qualitative research and ask the kegs how they feel about being purged, and to share their purging experiences, then interview the beer as well. "Go on, share more." "That's interesting. Can you tell me more about that?"

[denny]

Or you could do this instead as qualitative research and ask the kegs how they feel about being purged, and to share their purging experiences, then interview the beer as well. "Go on, share more." "That's interesting. Can you tell me more about that?"

God, I would SO love to do that! 

[klickitat jim]

My kegs all think the blotches just look like blotches and that a cigar is just a cigar.

[EnkAMania]

I too would be interested in little or no aeration before pitching vs. pure oxygen or aerating a ton

[norcaljp]

My club is going to do a blind tasting of 3 different styles of beers with water treatment and without. Does anyone have a good link to info on how to properly do a triangle test?

http://www.experimentalbrew.com/experiments/about_triangle_testing

Thanks Drew