If a particular brewery doesn't use de-oxygenated water for mashing, does the smaller surface to volume ratio really matter?
This is something I've wondered about. Also, can I assume that if a brewery reeks of mash, that their beer is probably not low oxygen?
I did the mini-mash test for myself yesterday and it was strange to not smell that typical mash smell on the pre-boil/SMB sample. I've always associated that smell with home brewing. Wort color and taste were also night and day - triangled in red cups to disguise color and also without smelling the wort, it wasn't even close for myself, my wife and my neighbor who was curious what I was up to. No one preferred the taste of the non-SMB sample. My wife's comment about the pre-boil/SMB sample was, "I distinctly taste honey and graham crackers. It's dynamic - like there's more than one thing going on."