A few comments if I may.
First, thanks to the experimenters for taking time to do the testing.
I have using Brewtan B for about 30 batches. Unfortunately in combination with AA and SMB/PMB. It does not hurt. Do not have enough evidence to say it is better.
@Brewtan - Gallotannins (only commenting if it was not mentioned already)
- Gallotannins can be accurately named radical scavengers; and given that if oxygen were to oxidize it would be through free radicals, oxygen scavenger seems ok. There is quite a bit of research on polyphenols as antioxidants, and many of these experiments (not in beer) used tannins as the polyphenol.
- There is not much research on Gallotannins in the mash and taste. Aerts, who has done a few experiments on tannins is the only one I recall, and the results were positive. The postulated mechanism was the antioxidant effect.
@Use of Brewtan
- During the podcast, JF stated that it was to be added 15 min before the end of the boil. The Website states 5-0 min before the end, and 5-0 min is also what has been done in research papers; so I will appreciate if Denny, Joe can provide the rationale/ references for the recommendation in the podcast.
I have been using it 3 min before the end of the boil as recommended in the literature.
@Benefits of Brewtan
- My beer was clear before Brewtan, so I see no effect of Brewtan on clarity.
The podcast came across to me as very positive to Brewtan despite the negative results of the experiment. Yes, confirmation bias was mentioned but there was more focus on the positive anecdotal evidence than on the mixed results.
It is your podcast, so the editorial angle is certainly your decision how to present a topic. From previous podcasts, it has been my impression that science / data carried more weight than anecdotal evidence; it was not the case this time.
Nonetheless, D&D you are very entertaining and do a great job of presenting information. Thanks for taking the time.