I dearly love Brulosophy. As a guy who does his own website, I will not hesitate to tell you that Brulosophy publishes some of the most useful, innovative content for brewers on the internet. Every Amazon purchase I make goes to their affiliate link.
With that said, I treat all of the exBEERiments - especially those with no positive finding - with a big grain of salt. Which, incidentally, is the approach that Marshall always has (and continues to) advocate.
My biggest case in point - the idea that fermentation temperature doesn't matter. Now, to their credit, since the first such exBEERiment, Brulosophy has done several more, and have actually found it to matter a couple of times.
Now, I don't tend to use the ultra clean kolsch yeasts and the like; I prefer British and Belgian strains, those that have more "character". There is so much brewing literature (including that from the yeast labs themselves) that talk about temperature being a vital factor in getting certain types of character from these yeasts. I have done my own experiments at home four times now, using more expressive yeasts, and I have yet to not be able to easily pick out the warm fermented beer in a blind triangle... and when I share it, have had similar results.
Of course, my process isn't as controlled as that at Brulosophy. But when all is said and done, while I can agree that temperature control may not be as big a deal to every yeast as we all seem to think, I'm nowhere near prepared to unplug my temperature controller - like almost every brewer I've ever met, I discovered a huge improvement in my beer quality when I started controlling ferm temps.
Use experiments as data points, use them to help further your own education, but don't make a broad-reaching conclusion and paint it across all of your brewing. None of the creators of these want you to do that, and you do yourself a disservice if you do.
Topic: Experiments, beer experiments and statistics (Read 7781 times)
