exBEERiments

Date	exBEERiment	Type	Protocol	p-value
09/07/2026	Mash Temperature: Low vs. High In A German Helles Exportbier	Process	Blind
08/24/2026	Water Chemistry: Impact Post-Fermentation Calcium Chloride Addition Has On An American Pale Ale	Process	Semi-Blind	0.003
08/10/2026	Mash Temp Rising: Analyzing The Results From Past exBEERiments On Mash Temperature	Process	Blind
07/27/2026	Impact Fining With Gelatin Has On A Bottle Conditioned Saison	Process	Blind	0.34
07/13/2026	Liquid Malt Extract (LME) vs. Dry Malt Extract (DME) In An American Light Lager	Ingredient	Blind	0.2
06/29/2026	Yeast Comparison: White Labs WLP001 California Ale vs. Safale US-05 American Ale In A Session IPA	Ingredient	Blind	0.000001
06/22/2026	Under Pressure: Analyzing The Results From Past exBEERiments On Pressurized Fermentation	Process	Blind
06/15/2026	Brewing With Wood: Soluble Oak vs. Oak Spiral In A British Brown Ale	Ingredient	Blind	0.025
06/01/2026	Impact Rice Hulls Have On An American Wheat Beer	Ingredient	Blind	0.11
05/18/2026	Grain Comparison: Flaked vs. Malted Corn In A Mexican Amber Lager	Ingredient	Blind	0.01
05/04/2026	Impact Gas Hopping Has On A Blonde Ale	Process	Blind	0.65
04/20/2026	Impact 10% Koji Rice Has On An International Pale Lager	Ingredient	Blind	0.28
04/06/2026	Impact Fungal Alpha Amylase At Yeast Pitch Has On A German Pils	Ingredient	Blind	0.47
03/23/2026	Impact Potassium Metabisulfite Has On Hop Water	Ingredient	Blind	0.52
03/09/2026	Impact Including Roasted Grains In The Decoction Has On A Czech Dark Lager	Process	Blind	0.9
02/23/2026	Impact Alpha Acetolactate Decarboxylase (ALDC) At Dry Hop Has On A West Coast Pils	Ingredient	Blind	0.04
02/09/2026	Impact Pre-Boil Acidification Has On A Czech Amber Lager	Process	Blind	0.58
01/26/2026	Cold-Side Oxidation: Impact Adding Gelatin Fining To An Open Vessel Has On A Festbier	Process	Blind	0.58
01/12/2026	Hop Comparison: LUPOMAX vs. T-90 Cascade Pellets When Holding IBU Constant In A Blonde Ale	Ingredient	Blind	0.52
12/29/2025	Grain Comparison: German vs. Czech Vienna Malt In A Czech Premium Pale Lager	Ingredient	Blind	0.99
12/15/2025	Roasted Grains: Carafa III vs. Carafa Special III In An Altbier	Ingredient	Blind	0.94
12/01/2025	Impact Of A Single Decoction Mash When Using Under-Modified Malt In A Czech Pale Lager	Process	Blind	0.005
11/17/2025	Hop Stand Temperature: 150°F/66°C vs. 200°F/93°C In An American IPA	Process	Blind	0.13
11/03/2025	Roasted Grains: Impact Capping The Mash With Carafa Special III Has On A Märzen	Process	Blind	0.31
10/20/2025	Yeast Pitch Rate: Yeast Cake vs. Direct Pitch In A Vienna Lager	Process	Blind	0.013
10/06/2025	Hard Cider: Table Sugar vs. Apple Juice For Back-Sweetening	Ingredient	Blind	0.16
09/22/2025	Dry Hop Duration: 12 Hours vs. 7 Days In An American IPA	Process	Blind	0.006
09/08/2025	Impact Adding Ascorbic Acid To The Mash Has On A German Pils	Process	Blind	0.092
08/25/2025	Fermentation Temperature: Imperial Yeast L13 Global In A West Coast Pilsner	Process	Blind	0.31
08/11/2025	Impact Wheat Malt Has On A West Coast IPA	Ingredient	Blind	0.29
07/28/2025	Grain Comparison: Cookie Malt vs. Biscuit Malt In An American Pale Ale	Ingredient	Blind	0.58
07/14/2025	Impact Corn Syrup Has On A Pre-Prohibition Lager	Ingredient	Blind	0.23
06/30/2025	Impact Flaked Oats Have On A Blonde Ale	Ingredient	Blind	0.25
06/16/2025	Yeast Pitch Rate: Direct Pitch vs. Yeast Cake In A Belgian Dark Strong Ale	Process	Blind	0.75
06/02/2025	Sugar Additions: Sucrose vs. Invert Sugar In A Belgian Tripel	Ingredient	Blind	0.033
05/19/2025	Impact Curing Toasted Malt Has On A Märzen	Process	Blind	0.02
05/05/2025	Impact Pre-Boiling Has When Making Hop Water	Process	Blind	0.0009
04/21/2025	Stacked Variables: Impact Pressurized Fermentation and Temperature Have On A Festbier	Process	Blind	0.52
04/07/2025	Smoked Malt: 44% vs. 63% Usage Rate In A Rauchbier	Process	Blind	0.97
03/24/2025	Bittering Hops: Impact Different Amounts Have On A German Leichtbier	Process	Blind	0.16
03/10/2025	Impact Hop Steeping Temperature Has On Hop Water	Process	Blind	0.02
02/24/2025	Water Chemistry: Impact Increasing Mash pH With Slaked Lime Has On An Oatmeal Stout	Process	Blind	0.46
02/10/2025	Impact Victory Malt Has On A Festbier	Ingredient	Blind	0.58
01/27/2025	Natural Carbonation: Sucrose vs. Honey When Keg Conditioning A Belgian Single	Ingredient	Blind	0.038
01/13/2025	Impact Open Fermentation Has On A Festbier	Process	Blind	0.34
12/30/2024	Brewing With Coffee: Store-Bought vs. Home Roasted Beans In A Cream Ale	Process	Blind	0.01
12/16/2024	Impact Adding Table Sugar To Wort During The Boil Has On A Double IPA	Process	Blind	0.11
12/02/2024	Bittering Hops: Saphir vs. Warrior When Used For Bittering In A West Coast Pilsner	Ingredient	Blind	0.86
11/18/2024	Yeast Comparison: Imperial Yeast L13 Global vs. Imperial Yeast A07 Flagship In A West Coast IPA	Ingredient	Blind	0.52
11/04/2024	Mash Temperature: Low vs. High In A Saison	Process	Blind	0.002
10/21/2024	Wort Aeration: Impact Oxygenation Has When Repitching Yeast In A Czech Premium Pale Lager	Process	Blind	0.4
10/07/2024	Impact Ascorbic Acid In The Mash Has On A Hazy IPA	Process	Blind	0.038
09/23/2024	Impact Storage Temperature Has On Bottled West Coast Pils	Process	Blind	0.0002
09/09/2024	Dry Hop At Yeast Pitch vs. Standard Dry Hop In An American Pale Ale	Process	Blind	0.52
08/26/2024	Impact Yeast Nutrient Has When Reusing Yeast In A Saison	Ingredient	Blind	0.96
08/12/2024	Bottling Method: Blichmann BeerGun vs. Tapcooler Counter Pressure Bottle Filler In A Czech Dark Lager	Equipment	Blind	0.58
07/29/2024	Grain Comparison: Caramel 60 vs. Caramel 40/80 Blend In A Scottish Export	Ingredient	Blind	0.0002
07/15/2024	Sugar Additions: Dextrose vs. Sucrose In A West Coast IPA	Ingredient	Blind	0.94
07/01/2024	Grain Comparison: Carafa I vs. Roasted Barley In An Altbier	Ingredient	Blind	0.38
06/17/2024	Impact Rice Syrup Solids Have On An American Lager	Ingredient	Blind	0.85
06/03/2024	Grain Comparison: Midnight Wheat vs. Chocolate Wheat Malt In A Schwarzbier	Ingredient	Blind	0.4
05/20/2024	Impact Irish Moss Hydration Has On An American Light Lager	Process	Blind	0.85
05/06/2024	Impact Melanoidin Malt Has On A Munich Helles	Ingredient	Blind	0.52
04/22/2024	Grain Comparison: Flaked vs. Malted Corn In A Cold IPA	Ingredient	Blind	0.019
04/08/2024	Yeast Pitch Rate: Impact Underpitching Has On A Hard Cider	Process	Blind	0.94
03/25/2024	Step Mash vs. Double Decoction In A Czech Dark Lager	Process	Blind	0.01
03/11/2024	Impact No-Chill Method Has On An American Light Lager	Process	Blind	0.00001
02/26/2024	Hop Water: 24 Hour vs. 7 Day Hop Contact Time	Process	Blind	0.69
02/12/2024	Kettle Trub: Low vs. High In A West Coast Pilsner	Process	Blind	0.14
01/29/2024	Impact Batch Sparging With Boiling Water Has On A Kölsch	Process	Blind	0.74
01/22/2024	Yeast Pitch Rate: Underpitch vs. Overpitch In A Saison	Process	Blind	0.34
01/15/2024	Brewing With Coffee: Central American vs. Indonesian Coffee In A White Stout	Ingredient	Blind	0.34
01/08/2024	Impact Pressurized Fermentation Has On A Warm Fermented German Helles Exportbier	Process	Blind	0.7
01/01/2024	Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles	Process	Blind	0.22
12/25/2023	Sugar Additions: Dark Brown Sugar vs. D-45 Candi Syrup In A Belgian Dubbel	Ingredient	Blind	0.3
12/18/2023	Grain Comparison: Old Fashioned Oats vs. Quick Oats In An Oatmeal Stout	Ingredient	Blind	0.36
12/11/2023	Hop Comparison: Northern Brewer vs. Target In An American Pale Ale	Ingredient	Blind	0.038
12/04/2023	Impact Continuous Recirculation Of The Mash Has On A Cream Ale	Process	Blind	0.12
11/27/2023	Impact Filtering Kettle Hops With A Stainless Mesh Filter Has On An International Pale Lager	Process	Blind	0.52
11/20/2023	Brewing With Rosemary: 30 Minute Boil vs. Flameout Addition In An American IPA	Process	Blind	0.03
11/13/2023	Fermentation Temperature: Imperial Yeast I22 Capri In Hop Water	Process	Blind	0.000013
11/06/2023	Cold-Side Oxidation: Impact Adding Ascorbic Acid At Packaging Has On A West Coast Pilsner	Process	Blind	0.4
10/30/2023	Impact Alpha Acetolactate Decarboxylase (ALDC) Has On A Festbier	Ingredient	Blind	0.19
10/23/2023	Hop Water: INCOGNITO vs. T-90 Pellets At Yeast Pitch	Ingredient	Blind	0.7
10/16/2023	Off-Flavor: Isovaleric Acid In An International Pale Lager	Off-flavor	Blind	0.0009
10/09/2023	Maple Syrup: Boil vs. Flameout Addition In An American Amber Ale	Process	Blind	0.35
10/02/2023	Impact Yeast Oxygen Scavenging Of Brewing Liquor Has On A Märzen	Process	Blind	0.52
09/25/2023	Fermentation Temperature: Imperial Yeast B64 Napolean In A Saison	Process	Blind	0.99
09/18/2023	Impact Wheat Malt Has On A British Golden Ale	Ingredient	Blind	0.7
09/11/2023	Impact Fermenting With Yeast Previously Used To Ferment A Smoked Beer Has On A Munich Helles	Process	Blind	0.013
09/04/2023	Vienna Malt vs. Munich/Pilsner Malt Blend In A Vienna Lager	Ingredient	Blind	0.69
08/28/2023	Grain Comparison: Domestic vs. Czech Pilsner Malt In A Czech Pale Lager	Ingredient	Blind	0.27
08/21/2023	Impact Filtering Kettle And Dry Hop Additions With A Muslin Bag Has On A Rye IPA	Process	Blind	0.7
08/14/2023	Impact Flaked Barley Has On An Irish Extra Stout	Ingredient	Blind	0.12
08/07/2023	Off-Flavor: Dimethyl Sulfide (DMS) In A Dark Mild	Off-flavor	Blind	0.39
07/31/2023	Impact Adding Tropic Thunder At Yeast Pitch Has On A Hazy IPA	Process	Blind	0.88
07/24/2023	Hop Comparison: Tettnanger vs. Spalter Select In An International Pale Lager	Ingredient	Blind	0.0008
07/17/2023	Impact Yeast Has On Hop Water	Process	Blind	0.000002
07/10/2023	Impact Sinamar Has On A Schwarzbier	Ingredient	Blind	0.12
07/03/2023	Impact Pureeing Fruit Has On A Hard Cider	Process	Blind	0.36
06/26/2023	Impact Grain Crush Size Has On A Helles Bock	Process	Blind	0.007
06/19/2023	Sour Beer: Imperial Yeast W25 Lacto. Brevis vs. Goodbelly In A Straight Sour Beer	Ingredient	Blind	0.001
06/12/2023	Impact Pressurized Warm Fermentation Has On A Belgian Single	Process	Blind	0.86
06/05/2023	Impact Spelt Malt Has On A British Golden Ale	Ingredient	Blind	0.52
05/29/2023	Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single	Process	Blind	0.94
05/22/2023	Stacked Variables: Impact Reduced Mash & Boil Times Have On An American Stout	Process	Blind	0.25
05/15/2023	Impact Post-Boil Acidification With Sauergut Has On A German Pilsner	Process	Blind	0.34
05/08/2023	Impact Extended Time On Trub Has On A Kölsch	Process	Blind	0.81
05/01/2023	Adding Fruit Before vs. After Fermentation In A Cherry Hard Cider	Process	Blind	0.000002
04/28/2023	The Brü Club xBmt Series \| Yeast Comparison: LalBrew Diamond vs. LalBrew NovaLager In A West Coast Pilsner	Ingredient	Blind	0.004
04/24/2023	Impact Using Old Cascade Hops Has On An American Pale Ale	Ingredient	Blind	0.19
04/17/2023	Impact Fining With Gelatin Has On A West Coast Pilsner	Process	Blind	0.29
04/10/2023	Impact Acidification Has On Hop Water	Process	Blind	0.35
04/03/2023	Brewing With Honey: Boil vs. Fermentation Addition In A Blonde Ale	Process	Blind	0.69
03/31/2023	The Brü Club xBmt Series \| Vienna Malt vs. Pilsner/Munich Malt Blend In A Vienna Lager	Ingredient	Blind	0.15
03/27/2023	Yeast Pitch Rate: Impact Underpitching Has On An International Pale Lager	Process	Blind	0.34
03/20/2023	Impact 6-Row Malt Has On An Adjunct-Laden American Lager	Ingredient	Blind	0.08
03/13/2023	Fermentation Temperature: Imperial Yeast L25 Hygge In A German Helles Exportbier	Process	Blind	0.52
03/06/2023	Impact Malted Blue Corn Has On An International Pale Lager	Ingredient	Blind	0.41
02/27/2023	Brewing With Spruce: 30 Minute vs. 5 Minute Kettle Addition In An American Pale Ale	Process	Blind	0.19
02/24/2023	The Brü Club xBmt Series \| Impact Fermenting With Thiolized Yeast Has On A Mash Hopped International Pale Lager	Ingredient	Blind	0.000008
02/20/2023	Impact Phantasm Powder Has On A Hazy IPA	Ingredient	Blind	0.58
02/13/2023	High vs. Low Mash Temperature In A Non-Alcoholic Hoppy Lager	Process	Blind	0.000004
02/06/2023	Brewing With Coffee: Impact Post-Fermentation Contact Time With Coffee Beans Has On An American Blonde Ale	Process	Blind	0.24
01/30/2023	Impact Dip Hopping Has On An American Pale Ale	Process	Blind	0.001
01/27/2023	The Brü Club xBmt Series \| Impact Fermenting With Home-Dried Yeast Has On A British Golden Ale	Process	Blind	0.11
01/23/2023	Impact Sunlight Exposure In Amber Bottles Has On An American Blonde Ale	Process	Blind	0.9
01/16/2023	Impact Storage Temperature Has On A Canned Hazy IPA	Process	Blind	0.02
01/09/2023	Impact Taking Steps To Release Bound Thiols Has On A Cold IPA	Process	Blind	0.92
01/02/2023	Impact Post-Boil Acidification Has On An American IPA	Process	Blind	0.04
12/26/2022	Kettle Hops: Muslin vs. Polyester Filter Bags In An American IPA	Process	Blind	0.64
12/19/2022	Impact Chemical Stabilization Has On A Back-Sweetened Berry Hard Cider	Process	Blind	0.19
12/12/2022	Impact Flaked Maize Has On A British Golden Ale	Ingredient	Blind	0.58
12/05/2022	Impact Crowler Storage Has On American IPA	Process	Blind	0.29
11/28/2022	Grain Comparison: Chit Malt vs. Carapils In A Blonde Ale	Ingredient	Blind	0.75
11/21/2022	Hop Comparison: T-90 vs. LUPOMAX When Used To Dry Hop An American IPA	Ingredient	Blind	0.98
11/14/2022	Water Chemistry: Impact Post-Fermentation Gypsum Addition Has On An American Pale Ale	Process	Blind	0.95
11/07/2022	Water Chemistry: Impact Gypsum Addition Has On Hop Water	Process	Blind	0.003
10/31/2022	Impact Mash Length Has On An American Brown Ale	Process	Blind	0.038
10/27/2022	The Brü Club xBmt Series \| No-Chill: Impact Squeezing The Air Out Of The Hot Cube Has On An Ordinary Bitter	Process	Blind	0.62
10/24/2022	Impact Yeast Starter Strength Has On A Munich Helles	Process	Blind	0.35
10/17/2022	Hop Stand Temperature: 185°F/85°C vs. 203°F/95°C In A Hazy IPA	Process	Blind	0.46
10/10/2022	Impact Storage In A PET Keg Has On A Pale Lager	Equipment	Blind	0.31
10/03/2022	The Gelatin Effect: Impact Fining With Gelatin Has On An American IPA	Process	Blind	0.01
09/29/2022	The Brü Club xBmt Series \| Bottle Conditioning vs. Keg Conditioning In An Ordinary Bitter	Process	Blind	0.09
09/26/2022	Sinamar vs. Carafa II In A Schwarzbier	Ingredient	Blind	0.038
09/19/2022	Impact Fermenter Size Has On An American Brown Ale	Equipment	Blind	0.08
09/12/2022	Hop Stand vs. Dry Hop In An American IPA	Process	Blind	0.025
09/05/2022	Impact Mash Hopping Has On An American IPA	Process	Blind	0.42
08/29/2022	Fermentation Temperature: Imperial Yeast I22 Capri In A Hazy IPA	Process	Blind	0.028
08/25/2022	The Brü Club xBmt Series \| Impact Using Powerade Zero Instead Of Water Has On A Witbier	Ingredient	Blind	0.0001
08/22/2022	Reverse Osmosis (RO) vs. Tap Water In An American Pale Ale	Ingredient	Blind	0.9
08/15/2022	Impact Open Fermentation Has On An American Pale Ale	Process	Blind	0.69
08/08/2022	Impact Staggered Nutrient Additions Have On A Hydromel	Process	Blind	0.19
08/01/2022	Impact Fermentation Volume Has On An American Light Lager	Process	Blind	0.002
07/25/2022	Sugar Additions: Coconut Sugar vs. Sucrose In An International Pale Lager	Ingredient	Blind	0.01
07/21/2022	The Brü Club xBmt Series \| Impact Of Pressurized Warm Fermentation On A German Helles Exportbier	Process	Blind	0.08
07/18/2022	Impact Participant Sightedness Has On Triangle Test Performance	Other	Blind	0.31
07/11/2022	Impact Double Dry Hopping Has On An American IPA	Process	Blind	0.93
07/04/2022	Impact Of Pressurized Warm Fermentation On A German Pils	Process	Blind	0.1
06/27/2022	Brewing With Fruit: Sweet vs. Bitter Orange Peel In A Belgian Witbier	Ingredient	Blind	0.09
06/20/2022	Impact Knowledge Of Triangle Test Performance Has On Level Of Confidence And Degree Of Difference Perceived	Other	Blind
06/13/2022	Impact A Vitality Starter Of Old Yeast Has On An English Porter	Process	Blind	0.41
06/06/2022	Sour Beer: Imperial Yeast W25 Lactobacillus Brevis vs. Grains In A Straight Sour Beer	Ingredient	Blind	0.0001
05/30/2022	Impact Yeast Starter Temperature Has On A Blonde Ale	Process	Blind	0.86
05/23/2022	Grain Comparison: German Pils Malt vs. Floor Malted Bohemian Pilsner Malt In A German Pils	Ingredient	Blind	0.29
05/16/2022	Impact Reduced Mash Length Has On A Blonde Ale	Process	Blind	0.45
05/09/2022	Fermentation Temperature: Imperial Yeast L13 Global In A Festbier	Process	Semi-Blind	0.7
05/02/2022	Impact Storage Temperature Has On An Oxygen-Exposed Hazy IPA	Process	Blind	0.0001
04/28/2022	The Brü Club xBmt Series \| Impact Dry Hopping At Yeast Pitch Has On A Bottle Conditioned American Pale Ale	Process	Blind	0.44
04/25/2022	Brewing With Coffee: Cold Brew vs. Whole Bean Added At Packaging In An American Stout	Process	Blind	0.007
04/18/2022	Cold-Side Oxidation: Impact Purging An Empty Keg vs. A Keg Filled With Liquid Has On A German Pils That Was Aged For 3 Months	Process	Blind
04/11/2022	The Gelatin Effect: Impact Fining In The Keg Has On A Kölsch	Process	Blind	0.46
04/04/2022	Water Chemistry: Sauergut vs. Lactic Acid For Mash pH Adjustment In A Kölsch	Ingredient	Blind	0.02
03/31/2022	The Brü Club xBmt Series \| Yeast Comparison: Imperial Yeast A09 Pub vs Safale S-04 English Ale In A Dark Mild	Ingredient	Blind	0.45
03/28/2022	Impact Removing Bittering Hops Mid-Boil Has On A Kölsch	Process	Blind	0.0002
03/21/2022	Impact Dilution Of High OG Wort Has On A Pale Lager	Process	Blind	0.83
03/14/2022	Grain Comparison: Carafa II vs. Carafa Special II In A Schwarzbier	Ingredient	Blind	0.3
03/07/2022	Cold-Side Oxidation: Impact Purging Keg Headspace With CO2 Has On An American Stout	Process	Semi-Blind	0.9
03/03/2022	The Brü Club xBmt Series \| Yeast Comparison: Omega Yeast OYL-071 Lutra Kveik vs. Saflager W-34/70 In A German Pils	Ingredient	Blind	0.053
02/28/2022	Sugar Additions: Sucrose vs. Monk Fruit Sugar In An American Pale Ale	Ingredient	Blind	0.75
02/21/2022	Water Chemistry: Impact Sulfate To Chloride Ratio Has On A British Brown Ale	Process	Semi-Blind	0.0004
02/14/2022	Impact Storage Temperature Has On A Canned Kölsch	Process	Blind	0.12
02/07/2022	Cold-Side Oxidation: Impact Adding Potassium Metabisulfite (PMB) At Dry Hop Has On An American Pale Ale	Process	Blind	0.38
01/31/2022	Cold-Side Oxidation: Impact Purging An Empty Keg vs. A Keg Filled With Liquid Has On A German Pils	Process	Semi-Blind	0.08
01/27/2022	The Brü Club xBmt Series \| Cold-Side Oxidation: Impact Adding Potassium Metabisulfite (PMB) At Packaging Has On A Bottle Conditioned Kölsch	Process	Semi-Blind	0.08
01/24/2022	Impact Using Old Triumph Hops Has On An American IPA	Ingredient	Semi-Blind	0.44
01/17/2022	Grain Comparison: Maris Otter vs. Golden Promise In A British Golden Ale	Ingredient	Blind	0.94
01/10/2022	Mash Temperature: Low vs. High In A German Pils	Process	Semi-Blind	0.21
01/03/2022	Impact Adding Thiol Releasing Enzyme At Dry Hop Has On An American Pale Ale	Process	Blind	0.26
12/27/2021	Impact Of Beer Temperature When Dry Hopping An American IPA	Process	Semi-Blind	0.9
12/20/2021	Caramel Malt: Barley vs. Millet In An American Amber Ale	Ingredient	Blind	0.78
12/16/2021	The Brü Club xBmt Series \| Whole Cone vs. Pellet Hops When Used To Dry Hop An American Pale Ale	Ingredient	Blind	0.11
12/13/2021	Hop Comparison: T-90 vs. LUPOMAX CTZ In An American Pale Ale	Ingredient	Blind	0.003
12/06/2021	Impact Of Storing Beer In A Plastic Nalgene Bottle	Equipment	Blind	0.58
11/29/2021	Rye Malt vs. Flaked Rye In An American Pale Ale	Ingredient	Blind	0.19
11/22/2021	Impact Removing Hot Break During The Boil Has On New England IPA	Process	Semi-Blind	0.7
11/15/2021	Sodium Metabisulfite vs. Potassium Metabifulfite When Used At Packaging In A German Helles Exportbier	Ingredient	Blind	0.83
11/08/2021	Impact Purging A Keg With CO2 Produced During Fermentation Has On Blonde Ale	Process	Blind	0.33
11/01/2021	Impact Sanitizer Suck-Back During Cold Crash Has On American Pale Ale	Process	Blind	0.4
10/28/2021	The Brü Club xBmt Series \| Fermentation Temperature: Wyeast 3944 Belgian Witbier	Process	Blind	0.21
10/25/2021	Impact Chit Malt Has On American Pale Ale	Ingredient	Blind	0.7
10/18/2021	Impact Carahell Malt Has On Festbier	Ingredient	Semi-Blind	0.02
10/11/2021	Impact Lactose Has On Sweet Stout	Ingredient	Blind	0.52
10/04/2021	Carbonation Methods: Force Carbonation vs. Spunding In A German Pils	Process	Semi-Blind	0.44
09/27/2021	Impact Of Pressurized Warm Fermentation On A Festbier	Process	Blind	0.34
09/20/2021	Impact Using Water From A Tank Water Heater Has On American Stout	Process	Semi-Blind	0.44
09/13/2021	Impact Caraway Seed Has On Dark Rye Saison	Ingredient	Blind	0.012
09/06/2021	Impact Cold Steeping Roasted Grains Has On Black IPA	Process	Semi-Blind	0.0004
08/30/2021	Low vs. High IBU In A Blonde Ale	Process	Blind	0.31
08/23/2021	Impact Adding Zinc At Yeast Pitch Has On Vienna Lager	Process	Semi-Blind	0.9
08/16/2021	European vs. Indian Coriander In A Belgian Witbier	Ingredient	Blind	0.24
08/09/2021	Brewing With Wood: Impact Oak Cubes Have On Strong Bitter	Ingredient	Blind	0.0008
08/02/2021	Cold-Side Oxidation: Impact Of Transferring a British Bitter To A Non-Purged Keg	Process	Semi-Blind	0.9
07/26/2021	Impact Storage Temperature Has On Cream Ale	Process	Semi-Blind	0.7
07/19/2021	Brewing With Spruce: Boil Addition vs. Fermentation Addition In An American IPA	Ingredient	Blind	0.007
07/12/2021	Force Carbonation: Set-And-Forget vs. Burst Carbonation In A Kölsch	Process	Semi-Blind	0.21
07/05/2021	Brewery Sanitation: Star San vs. Iodophor	Process	Blind	0.07
06/28/2021	Impact Peated Malt Has On An American Porter	Ingredient	Blind	0.24
06/21/2021	Impact Skimming Kräusen During Fermentation Has On Strong Bitter	Process	Semi-Blind	0.21
06/14/2021	Flaked vs. Malted Oats In An American Brown Ale	Ingredient	Semi-Blind	0.44
06/07/2021	Yeast Pitch Rate: Underpitch vs Overpitch In A Weissbier	Process	Semi-Blind	0.21
05/31/2021	Hop Crop Year: 2019 vs. 2020 Mosaic LUPOMAX	Ingredient	Blind	0.24
05/24/2021	Grain Comparison: Biscuit Malt vs. Victory Malt In An American Blonde Ale	Ingredient	Blind	0.0002
05/17/2021	Single vs. Double Dry Hop In An American Pale Ale	Process	Semi-Blind	0.08
05/10/2021	The Boil Effect: Lid On vs. Lid Off In A Munich Helles	Process	Semi-Blind	0.21
05/03/2021	Impact Of Storing Beer In A Glass Growler	Equipment	Semi-Blind	0.44
04/26/2021	Impact The Use Of Flaked Maize Has On Cream Ale	Ingredient	Semi-Blind	0.7
04/19/2021	Mash Methods: No Sparge vs. BIAB In A Munich Helles	Process	Semi-Blind	0.21
04/12/2021	The Gelatin Effect: Dry vs. Hydrated In A Pale Lager	Process	Semi-Blind	0.21
04/05/2021	No-Boil Effect: Evaluating The Impact On Hazy IPA	Process	Semi-Blind	0.21
03/29/2021	Wort Aeration: Impact Of Wort Oxygenation On A British Golden Ale	Process	Semi-Blind	0.44
03/22/2021	Hard Seltzer: Sucrose vs Dextrose	Ingredient	Semi-Blind	0.9
03/15/2021	Impact Pasteurization Of Honey Has On The Character Of Pale Lager	Process	Semi-Blind	0.9
03/08/2021	Gelatin vs. Biofine Clear In American Light Lager	Ingredient	Semi-Blind	0.44
03/01/2021	Biotransformation: Impact Of Dry Hopping NEIPA At High Kräusen When Fermented With Imperial Yeast A24 Dry Hop	Process	Semi-Blind	0.213
02/25/2021	The Brü Club xBmt Series \| Impact Double Dry Hopping Has On Dry Hop Saturation	Process	Semi-Blind	0.077
02/22/2021	Grain Comparison: US Caramel vs. UK Crystal Malt In A Belgian Pale Ale	Ingredient	Semi-Blind	0.441
02/15/2021	Boil Vigor: Weak vs. Strong In A German Helles Exportbier	Process	Semi-Blind	0.441
02/08/2021	Dry Hopping vs. Keg Hopping An English IPA	Process	Semi-Blind	0.0004
02/01/2021	Extract vs. All-Grain American Stout	Process	Semi-Blind	0.0004
01/25/2021	Grain Comparison: Pale Malt vs. Pilsner Malt In German Pils	Ingredient	Semi-Blind	0.441
01/18/2021	The Gelatin Effect: Impact Fining With A Higher Amount Of Gelatin Has On Helles Bock	Process	Semi-Blind	0.441
01/11/2021	Impact Of Co-Pitching Brettanomyces and Saccharomyces In A British Ale	Process	Semi-Blind	0.0001
01/04/2021	The Hop Stand: Flameout vs. 120°F/49°C In A Midwest IPA	Process	Semi-Blind	0.7
12/28/2020	Impact Adding Table Sugar To Wort During The Boil Has On A Saison	Process	Semi-Blind	0.213
12/24/2020	The Brü Club xBmt Series \| Yeast Pitch Temperature: Cool Vs. Warm In A Märzen	Process	Semi-Blind	0.213
12/21/2020	Lager Fermentation: Traditional vs. Quick Lager Method With Imperial Yeast L09 Que Bueno	Process	Semi-Blind	0.003
12/14/2020	Brewing With Coffee: Revisiting Hot vs. Cold Brew In Stout	Process	Semi-Blind	0.896
12/07/2020	Water Chemistry: Acidulated Malt vs. Phosphoric Acid In American Pale Ale	Process	Semi-Blind	0.441
11/30/2020	Dextrin Malt: Impact Of Carapils On Hoppy Pilsner	Ingredient	Semi-Blind	0.441
11/23/2020	Fermentation Vessel: HDPE Bucket vs. PET Carboy In A Pale Ale	Equipment	Semi-Blind	0.21
11/16/2020	Cold Crashing Speed: Immediate vs. Gradual In A German Pils	Process	Semi-Blind	0.7
11/09/2020	Yeast Pitch Rate: Yeast Starter vs. Yeast Cake From An Imperial Brown Ale	Process	Semi-Blind	0.0001
11/02/2020	Roasted Grains: Full Mash vs. Steeped In Wort In A Robust Porter	Process	Blind	0.441
10/29/2020	The Brü Club xBmt Series \| First Wort Hop vs. 75 Minute Kettle Addition	Process	Blind
10/26/2020	The Gelatin Effect: Impact Of Fining A Beer Fermented With Kveik (Voss)	Process	Semi-Blind	0.9
10/19/2020	Roasted Grains: Roasted Barley vs. Black Malt In An English Porter	Ingredient	Semi-Blind	0.21
10/12/2020	Impact Of Storing Beer In A CO2 Pressurized Growler	Equipment	Semi-Blind	0.7
10/05/2020	Frozen Fruit vs. Tincture In A Belgian Dubbel With Plums	Process	Semi-Blind	0.0003
09/28/2020	Bittering Hops: 60 Minute vs. 30 Minute Kettle Addition In Pale Lager	Process	Semi-Blind	0.003
09/24/2020	The Brü Club xBmt Series \| Yeast Comparison: LalBrew New England vs. Safale S-04 English Ale In A Hazy IPA	Ingredient	Semi-Blind	0.042
09/21/2020	Water Chemistry: Impact Sulfate To Chloride Ratio Has On New England IPA	Process	Semi-Blind	0.44
09/14/2020	Dry Hop At Yeast Pitch vs. Standard Dry Hop In American IPA	Process	Semi-Blind	0.21
09/07/2020	Impact Yeast Storage Temperature Has On Double IPA	Process	Semi-Blind	0.003
08/31/2020	FlavorActiV Off-Flavor Series: Bitterness	Off-flavor	Semi-Blind	0.003
08/24/2020	Carbonation Methods: Keg Conditioning vs. Force Carbonation In A Saison	Process	Semi-Blind	0.44
08/17/2020	Wort Aeration: Impact Of Over-Oxygenation On A New England IPA	Process	Semi-Blind	0.44
08/10/2020	Sugar Additions: Sucrose Vs. Dextrose In Double IPA	Ingredient	Semi-Blind	0.02
08/03/2020	Impact Of Wheat Malt On American IPA	Ingredient	Semi-Blind	0.08
07/30/2020	The Brü Club xBmt Series \| Examining The Qualitative And Quantitative Impact Of Fermenting Pale Lager Under Pressure At Ale Temperature	Process	Blind	0.013
07/27/2020	Fermentation Temperature: Imperial Yeast A44 Kveiking In A Blonde Ale	Process	Semi-Blind	0.02
07/20/2020	Impact Storage Temperature Has On Czech Pilsner	Process	Semi-Blind	0.02
07/13/2020	Cold-Side Oxidation: Impact Of Transferring A Pale Lager To A Non-Purged Keg	Process	Semi-Blind	0.21
07/06/2020	Water Chemistry: Straight vs. Adjusted RO Water In A Blonde Ale	Process	Semi-Blind	0.44
07/02/2020	The Brü Club xBmt Series \| Yeast Comparison: Imperial Yeast A10 Darkness Vs. LalBrew Nottingham	Ingredient	Blind	0.004
06/29/2020	Impact Of Beer Temperature When Dry Hopping A Double IPA	Process	Blind	0.08
06/22/2020	Impact Open Fermentation Has On A Czech Premium Lager	Process	Semi-Blind	0.44
06/15/2020	Mash Temperature: Low Vs. High In An English Porter	Process	Semi-Blind	0.0004
06/08/2020	Cold-Side Oxidation: Impact Adding Sodium Metabisulfite (SMB) At Packaging Has On An American IPA	Process	Semi-Blind	0.0001
06/01/2020	Sugar Additions: Single Dose vs. Staggered During Fermentation Of Belgian Tripel	Process	Semi-Blind	0.21
05/25/2020	Dry Hop Duration: 3 Days vs. 7 Days In An American IPA	Process	Semi-Blind	0.71
05/18/2020	Water Chemistry: Impact Boil pH Has On Blonde Ale	Process	Semi-Blind	0.7
05/11/2020	Kettle Trub: Low Vs. High In A German Pils	Process	Semi-Blind	0.003
05/04/2020	Impact Toasting Flaked Oats Has On British Brown Ale	Process	Semi-Blind	0.02
04/27/2020	Water Chemistry: Adjusting German Pils With Calcium Chloride At Packaging	Process	Semi-Blind	0.71
04/20/2020	Whole Cone vs. Pellet Hops When Used To Dry Hop American Pale Ale	Process	Blind	0.46
04/13/2020	Cold-Side Oxidation: Impact Of Continuously Purging Fermenter And Keg With CO2 At Packaging On American IPA	Process	Blind	0.004
04/06/2020	Impact Higher Dosage Rates Of Sodium Metabisulfite (SMB) Have On German Pils	Process	Semi-Blind	0.44
03/30/2020	Yeast Comparison: Fleischmann’s Active Dry Yeast vs. Safale US-05 American Ale Yeast In An American Pale Ale	Ingredient	Blind	0.013
03/23/2020	Cold-Side Oxidation: Impact Of Dosing American Lager With Potassium Metabisulfite (PMB) At Packaging	Process	Blind	0.45
03/16/2020	Brewing With Wood: Oak Infusion Spirals vs. Oak Cubes In American Barleywine	Process	Blind	0.013
03/09/2020	Hard Cider: Tartaric vs. Malic Acid Adjustments In A Hard Cider When Using Store-Bought Juice	Ingredient	Blind	0.21
03/02/2020	Force Carbonation: Set-And-Forget vs. Immediate Burst Carbonation In A Blonde Ale	Process	Blind	0.58
02/27/2020	The Brü Club xBmt Series \| Cooling The Wort: No-Chill Method Vs. Rapid Chilling In American IPA	Process	Blind	0.013
02/24/2020	Impact Carbonating With Hop-Infused CO2 Has On An American Pale Ale	Process	Blind	0.25
02/17/2020	Impact Of Open Fermentation On A High OG Saison	Process	Blind	0.021
02/10/2020	Impact Fermenting With Previously Frozen Liquid Yeast Has On Blonde Ale	Process	Blind	0.41
02/03/2020	Wort Aeration: Single vs. Double Dose Of Oxygen In An Imperial Stout	Process	Blind	0.29
01/30/2020	The Brü Club xBmt Series \| Yeast Comparison: Imperial Yeast A09 Pub vs. Lallemand London ESB In American Brown Ale	Ingredient	Blind	0.17
01/27/2020	Impact Using Olive Oil As An Alternative To Wort Aeration Has On Kölsch	Process	Blind	0.88
01/20/2020	Bottle Conditioning: Crown Cap Vs. Swing-Top In An American Pale Ale	Process	Blind	0.58
01/13/2020	Mash Temperature: Low Vs. High In A Belgian Golden Strong Ale	Process	Blind	0.21
01/06/2020	Impact Pre-Flushing Dry Hops With CO2 Has On An American IPA	Process	Blind	0.58
12/30/2019	Impact Rapidase Revelation Aroma Used At Dry Hop Has On American IPA	Ingredient	Blind	0.58
12/23/2019	Brewing With Spice: Direct Addition vs. Tincture In A Witbier	Process	Blind	0.5
12/16/2019	Hard Cider: Impact Adding Yeast Nutrient Has When Using Store-Bought Juice	Process	Blind	0.24
12/09/2019	Hop Pellets vs. Hop Hash When Used To Dry Hop A Blonde Ale	Ingredient	Blind	0.11
12/02/2019	Impact Adding Zinc At Yeast Pitch Has On Helles Bock	Process	Blind	0.79
11/25/2019	Yeast Pitch Rate: Impact of Underpitching Kveik Yeast	Process	Blind	0.24
11/18/2019	Force Carbonation: Set-And-Forget vs. Burst Carbonation In An American IPA	Process	Blind	0.35
11/11/2019	Natural Carbonation: Sucrose vs. Honey When Keg Conditioning A Blonde Ale	Ingredient	Blind	0.24
11/04/2019	Belgian Candi Sugar vs. Syrup In A Belgian Golden Strong Ale	Ingredient	Blind	0.95
10/31/2019	The Brü Club xBmt Series \| Impact High Mash pH Has On Cream Ale	Process	Blind	0.038
10/28/2019	Fermentation Temperature: Stable vs. Variable In A Czech Pale Lager	Process	Blind	0.65
10/21/2019	Impact Star San Foam Has On An International Pale Lager	Process	Blind	0.93
10/14/2019	Impact A Diacetyl Rest Has On British Brown Ale	Process	Blind	0.46
10/07/2019	Fermentation Temperature: Bootleg Biology OSLO Kveik Yeast In A German Helles Exportbier	Process	Blind	0.012
09/30/2019	Carbonation Methods: Force Carbonation vs. Kräusening In A Festbier	Process	Blind	0.016
09/26/2019	The Brü Club xBmt Series \| Early vs. Late Kettle Hop Additions In A Hazy IPA	Process	Blind	0.57
09/23/2019	Cold-Side Oxidation: Impact Adding Sodium Metabisulfite (SMB) At Packaging Has On A Hazy IPA	Process	Blind	0.034
09/16/2019	Impact Filtering Kettle Hops With A Stainless Mesh Filter Has On An American IPA	Process	Blind	0.46
09/09/2019	Water Chemistry: Impact Adding Table Salt At Packaging Has On Irish Red Ale	Process	Blind	0.002
09/02/2019	Whole Cone vs. Pellet Hops In An American IPA	Ingredient	Blind	0.021
08/29/2019	The Brü Club xBmt Series \| Yeast Comparison: Safale US-05 American Ale vs. Wyeast 1056 American Ale	Ingredient	Blind	0.85
08/26/2019	Cold-Side Oxidation: Purging The Keg vs. Purging The Headspace In A Czech Pale Lager	Process	Blind	0.65
08/19/2019	The Gelatin Effect: Impact Adding Gelatin At Yeast Pitch Has On An American Pale Ale	Process	Blind	0.23
08/12/2019	Impact A Mashout Has On A Czech Premium Pale Lager	Process	Blind	0.35
08/05/2019	Bittering Hops: 60 Minute vs. 30 Minute Kettle Addition In Blonde Ale	Process	Blind	0.033
07/29/2019	Cold Crashing Speed: Immediate vs. Gradual In A Munich Helles	Process	Blind	0.89
07/22/2019	Impact A Vitality Starter Of Old Yeast Has On American Pale Ale	Process	Blind	0.28
07/15/2019	Impact Of Gradually Adding Wort To Fermenting High OG Beer	Process	Blind	0.94
07/08/2019	Impact Skimming Krausen During Fermentation Has On Munich Helles	Process	Blind	0.12
07/01/2019	Impact Flaked Rice Has On An American Lager	Ingredient	Blind	0.18
06/27/2019	The Brü Club xBmt Series \| Yeast Pitch Rate: Underpitch vs. Overpitch In A Lager	Process	Blind	0.33
06/27/2019	The Brü Club xBmt Series \| Roasted Grains: Full Mash vs. Capped At Sparge	Process	Blind	0.004
06/24/2019	Investigating The Dry Hop Saturation Point	Process	Blind	0.1
06/17/2019	Impact A Ferulic Acid Rest Has On A Weissbier	Process	Blind	0.86
06/10/2019	Impact Wheat Malt Protein Content Has On A Hazy IPA	Ingredient	Blind	0.4
06/03/2019	Impact Yeast Freshness When Direct Pitching Has On A Strong Bitter	Process	Blind	0.34
05/30/2019	The Brü Club xBmt Series \| Yeast Comparison: Wyeast 1318 London Ale III vs. Safale S-04 English Ale	Ingredient	Blind	0.46
05/27/2019	Liquid Malt Extract (LME) vs. Dry Malt Extract (DME) In An American Pale Ale	Ingredient	Blind	0.006
05/20/2019	Impact Removing Hot Break During The Boil Has On Munich Helles	Process	Blind	0.21
05/13/2019	Grain Comparison: Golden Promise vs. Pale Ale Malt In A Scottish Heavy	Ingredient	Blind	0.29
05/06/2019	Carbonation Methods: Force Carbonation vs. Natural Carbonation In A Brett Beer	Process	Blind	0.12
04/29/2019	Impact Fermentation Volume Has On Barleywine	Process	Blind	0.99
04/22/2019	Doppelgänger: Two Hearted Ale From Bell’s Brewery	Other	Blind	0.002
04/15/2019	Impact Storage Temperature Has On An English Barleywine	Process	Blind	0.0009
04/08/2019	Fermentation Temperature: Imperial Yeast A43 Loki (Kveik) In A Farmhouse Ale	Process	Blind	0.006
04/01/2019	Smoked Malt: Cherrywood vs. Beechwood In A Rauchbier	Ingredient	Blind	0.03
03/28/2019	The Brü Club xBmt Series \| Yeast Pitch Rate: Direct Pitch vs. Yeast Starter In An Amber Ale	Process	Blind	0.40
03/25/2019	Hop Comparison: Bell’s Brewery Centennial Select vs. Standard Centennial In An American IPA	Ingredient	Blind	0.85
03/18/2019	Impact Extended Time In Primary Fermentation Vessel Has On A Festbier	Process	Blind	0.012
03/11/2019	Impact Dry Hopping In A Stainless Mesh Filter Has On An American Amber Ale	Process	Blind	0.95
03/04/2019	Bittering Hops: T-90 Pellets vs. Hop Extract	Ingredient	Blind	0.4
02/28/2019	The Brü Club xBmt Series \| Water Chemistry: Lactic Acid vs. Phosphoric Acid for Mash pH Adjustment In A Kölsch	Process	Blind	0.048
02/25/2019	Sugar Additions: Dextrose vs. Sucrose In Belgian Golden Strong Ale	Ingredient	Blind	0.002
02/18/2019	Impact Increased Headspace During Fermentation When Volume Is Consistent Has On A Hazy IPA	Process	Blind	0.89
02/11/2019	Cold-Side Oxidation: Impact Adding Sodium Metabisulfite (SMB) At Packaging Has On A Kölsch	Process	Blind	0.033
02/04/2019	Wood Aging: Impact Contact Time With Oak Cubes Has On An American Porter	Process	Blind	0.42
01/28/2019	Impact Yeast Storage Temperature Has On British Golden Ale	Process	Blind	0.048
01/21/2019	Brewing With Coffee: Boil Kettle Addition vs. Fermentation Vessel Addition	Process	Blind	0.003
01/14/2019	Chili Beer: Whole Pepper vs. Tincture In A Kölsch	Process	Blind	0.21
01/07/2019	Impact Of Delaying Yeast Pitch On Hazy IPA	Process	Blind	0.88
12/31/2018	Cheap Filtered Juice vs. Expensive Unfiltered Juice In A Hard Cider	Ingredient	Blind	0.7
12/24/2018	Impact Adding Table Sugar To Wort During The Boil Has On A Belgian Tripel	Process	Blind	0.79
12/17/2018	Impact Lagering Has On A Festbier	Process	Blind	0.46
12/10/2018	Cacao Nibs vs. Cholaca Liquid Cacao In An Oatmeal Stout	Ingredient	Blind	0.0009
12/03/2018	Wort Aeration: Impact Pure Oxygen When Repitching Yeast Has On A Belgian Dark Strong Ale	Process	Blind	0.99
11/29/2018	The Brü Club xBmt Series \| Direct Pitch vs. Rehydration With Dry Yeast	Process	Blind	0.14
11/26/2018	Impact Adding Enzyme To The Mash vs. To The Beer Has On A Brut IPA	Process	Blind	0.0001
11/19/2018	Grain Comparison: Light vs. Dark Munich Malt In A Märzen	Ingredient	Blind	0.02
11/12/2018	Roasted Grains: Full Mash vs. Steeped In Wort In A Foreign Extra Stout	Process	Blind	0.5
11/05/2018	Yeast Pitch Rate: Yeast Cake vs. Yeast Starter In A Czech Pale Lager	Process	Blind	0.002
10/29/2018	Impact Using Old Crushed Malt Has On Altbier	Process	Blind	0.22
10/25/2018	The Brü Club xBmt Series \| Water Chemistry: Treated vs. Untreated In A Hazy IPA	Process	Blind	0.83
10/22/2018	Impact Freezing Beer Has On Munich Helles	Process	Blind	0.29
10/15/2018	Impact Rye Malt Has On American Pale Ale	Ingredient	Blind	0.02
10/08/2018	T90 Pellets vs. American Noble Hops In A German Pils	Ingredient	Blind	0.28
10/01/2018	Flaked vs. Malted Oats In A Hazy IPA	Ingredient	Blind	0.58
09/24/2018	Fermentation Temperature: Imperial Yeast B48 Triple Double In A Trappist Single	Process	Blind	0.58
09/17/2018	Impact Adding Beano At Yeast Pitch Has On German Leichtbier	Process	Blind	0.58
09/10/2018	The Mash: Protein Rest vs. Single Infusion In An American Wheat Beer	Process	Blind	0.64
09/06/2018	Hard Cider: Chemical vs. Heat Pasteurization Of Fresh Pressed Juice	Process	Blind	0.4
09/03/2018	Yeast Pitch Rate: Yeast Starter vs. Direct Pitch In A Belgian Dark Strong Ale	Process	Blind	0.34
08/30/2018	The Brü Club xBmt Series \| Impact Of Pressurized Warm Fermentation On A Munich Dunkel	Process	Blind	0.34
08/27/2018	Impact Yeast Nutrient Has On Schwarzbier	Process	Blind	0.4
08/20/2018	Impact Carahell Has On Kellerbier	Ingredient	Blind	0.01
08/13/2018	Mash Temperature: Low vs. High In A Munich Helles	Process	Blind	0.42
08/06/2018	Impact Adding BrewTan B To The Mash Has On American Pale Ale	Process	Blind	0.4
07/30/2018	Cold-Side Oxidation: Impact Purging Keg Headspace With CO2 Has On A Hazy IPA	Process	Blind	0.83
07/23/2018	Fermentation Temperature: Imperial Yeast L17 Harvest In A German Pils	Process	Blind	0.004
07/16/2018	Impact Warm Shipping Has On A Munich Helles	Process	Blind	0.88
07/09/2018	Brewing With Coffee: Hot vs. Cold Brew In An American Stout	Process	Blind	0.85
07/02/2018	No-Boil Effect: Evaluating The Impact On Scottish Heavy	Process	Blind	0.021
06/25/2018	Impact Wheat Malt Has On A Kölsch	Ingredient	Blind	0.36
06/21/2018	The Brü Club xBmt Series \| Mash Length: 60 Minutes vs. 20 Minutes	Process	Blind	0.19
06/18/2018	Impact Fining With Clarity Ferm Has On A German Pils	Process	Blind	0.88
06/11/2018	Impact Flaked Maize Has On An American Lager	Ingredient	Blind	0.048
06/04/2018	Impact Mechanical Filtration Has On A Strong Bitter	Process	Blind	0.99
05/28/2018	Fresh Yeast vs. Slurry Harvested From A High OG Blonde Ale	Process	Blind	0.021
05/21/2018	Fermentation Temperature: Imperial Yeast A07 Flagship A Blonde Ale	Process	Blind	0.04
05/14/2018	Combined vs. Staggered Microbe Pitch In A Mixed-Fermentation Sour Beer	Process	Blind	0.0001
05/07/2018	Impact Exposure To Light During Fermentation Has On A German Pils	Process	Blind	0.04
04/30/2018	Impact Using Various Fining Methods Has On Hazy IPA	Process	Blind	0.09
04/23/2018	Water Chemistry: Phosphoric Acid vs. Acidulated Malt In A German Pils	Process	Blind	0.002
04/16/2018	Impact Open Fermentation Has On A Kettle Sour Beer	Process	Blind	0.97
04/09/2018	Grain Comparison: 2-Row Pale Malt vs. 6-Row Pale Malt In An American Lager	Ingredient	Blind	0.01
04/02/2018	Water Chemistry: Straight vs. Adjusted RO Water In A Czech Premium Pale Lager	Process	Blind	0.003
03/26/2018	Kettle Trub: Impact Of Age In A Cool Fermented German Pils	Process	Blind	0.004
03/19/2018	Impact Open Fermentation Has On A British Golden Ale	Process	Blind	0.03
03/12/2018	Impact Bottle Conditioning Has On A Hazy IPA	Process	Blind	0.7
03/05/2018	Mash Methods: Brew In A Bag (BIAB) vs. No Sparge In A Vienna Lager	Process	Blind	0.02
02/26/2018	Carbonation Methods: Force Carbonation vs. Spunding In A German Helles Exportbier	Process	Blind	0.03
02/19/2018	Pellet Hops vs. LupuLN2 Cryo Hops In An American Pale Ale	Ingredient	Blind	0.88
02/12/2018	Immediate Impact Using Brewtan B Has On An American Pale Ale	Process	Blind	0.04
02/05/2018	Kettle Hop vs. Hop Stand In An American Pale Ale	Process	Blind	0.67
01/29/2018	Immersion Chiller vs. Plate Chiller In A German Pils	Equipment	Blind	0.41
01/22/2018	Water Chemistry: Impact Sodium Has On A California Common	Process	Blind	0.01
01/15/2018	Impact A Partial Boil Has On An All-Grain Munich Dunkel	Process	Blind	0.35
01/08/2018	Mash Length: Overnight vs. 60 Minutes In A German Pils	Process	Blind	0.46
01/01/2018	Fermentation Vessel: Glass Carboy vs. Plastic Speidel Tank In A German Pils	Equipment	Blind	0.7
12/25/2017	Sugar Additions: Boil vs. High Kräusen In A Belgian Golden Strong Ale	Process	Blind	0.12
12/21/2017	FlavorActiV Off-Flavor Series: Astringency In A Pale Lager	Off-flavor	Blind	0.65
12/18/2017	Dextrin Malt: Impact CaraFoam Has On A German Pils	Ingredient	Blind	0.35
12/11/2017	Grain Comparison: Vienna Malt vs. Munich Malt In An International Pale Lager	Ingredient	Blind	0.007
12/04/2017	Roasted Grains: Cold Steeping vs. Full Mash In An American Porter	Process	Blind	0.02
11/27/2017	Impact Using Old Liquid Malt Extract Has On A German Pils	Ingredient	Blind	0.00009
11/20/2017	Impact Cold Crashing With An Airlock Has On A German Pils	Process	Blind	0.52
11/13/2017	Boil Length: 60 Minutes Vs. 180 Minutes In A Scottish Heavy	Process	Blind	0.16
11/06/2017	Fermentation Temperature: Imperial Yeast L13 Global In A Märzen	Process	Blind	0.46
10/30/2017	Flaked Oats vs. Wheat Malt In A Hazy IPA	Ingredient	Blind	0.58
10/23/2017	Fermentation Vessel: Stainless Ss Brew Bucket vs. Plastic Speidel Tank In An American Pale Ale	Equipment	Blind	0.7
10/16/2017	exBEERiment Results \| Yeast Pitch Rate: Direct Pitch vs. Yeast Starter In An American Stout	Process	Blind	0.16
10/09/2017	Flaked Oats vs. Oat Milk In A Hazy IPA	Ingredient	Blind	0.0008
10/02/2017	The Mash: Single Infusion vs. Rising Temperature In An American Pale Ale	Process	Blind	0.003
09/25/2017	First Wort Hop vs. 60 Minute Addition In A German Helles Exportbier	Process	Blind	0.58
09/18/2017	Grain Comparison: Crystal 60 vs. Crystal 100/20 Blend In A Strong Bitter	Ingredient	Blind	0.003
09/11/2017	Cold-Side Oxidation: Impact Oxidative Packaging Methods Have On A Hazy IPA	Process	Blind	0.003
09/04/2017	Fermentation Temperature: WLP940 Mexican Lager Yeast In A Vienna Lager	Process	Blind	0.036
08/28/2017	Grain Comparison: Pale Malt (2-Row) vs. Pilsner Malt In A Pre-Prohibition Lager	Ingredient	Blind	0.46
08/21/2017	Fermentation Temperature: WLP300 Hefeweizen Ale Yeast In A Weissbier	Process	Blind	0.002
08/14/2017	The Mash: Single Infusion vs. Hochkurz Step Mash In A Munich Helles	Process	Blind	0.81
08/07/2017	Roasted Grains: Carafa Special II vs. Chocolate Malt In A Schwarzbier	Ingredient	Blind	0.25
07/31/2017	Flameout Addition vs. 120°F/49°C Hop Stand In An American IPA	Process	Blind	0.29
07/27/2017	Yeast Comparison: WLP833 German Bock vs. WLP838 Southern German Lager In A German Pilsner	Ingredient	Blind	0.08
07/24/2017	Water Chemistry: Impact High Mash pH Has On An American IPA	Process	Blind	0.34
07/17/2017	Impact Using Hops Stored In A Non-Purged Baggie Has On An American Pale Ale	Process	Blind	0.83
07/10/2017	Fermentation Temperature: Wyeast 2124 Bohemian Lager Yeast In A Czech Premium Pale Lager	Process	Blind	0.34
07/03/2017	Loose vs. Bagged Dry Hops In An American Pale Ale	Process	Blind	0.24
06/26/2017	Traditional vs. Short & Shoddy Brewing Process In A Blonde Ale	Process	Blind	0.01
06/19/2017	Cold-Side Oxidation: Impact Warm Storage Over Time Has On An American Pale Ale	Process	Blind	0.19
06/12/2017	Dry Hop At Yeast Pitch vs. Standard Dry Hop In Hazy IPA	Process	Blind	0.65
06/05/2017	Impact Flushing Bottles With CO2 Prior To Filling Has On A Cream Ale	Process	Blind	0.38
05/29/2017	Boil Vigor: Weak vs. Strong In An American Amber Ale	Process	Blind	0.56
05/25/2017	FlavorActiV Off-Flavor Series: Butyric Acid In A Pale Lager	Off-flavor	Blind	0.049
05/22/2017	Brew In A Bag: Impact Squeezing The Bag Has On A Best Bitter	Process	Blind	0.72
05/15/2017	Dry Hop Duration: 1 Hour with Agitation vs. 4 Days Undisturbed In An American Pale Ale	Process	Blind	0.96
05/08/2017	Fermentation Temperature: Stable vs. Variable In An American Pale Ale	Process	Blind	0.08
05/01/2017	Water Chemistry: Impact Of Mineral Load When The Ratio Is The Same On A Best Bitter	Process	Blind	0.46
04/27/2017	Impact Appearance Has On Perception Of Other Beer Qualities	Other	Blind	0.2
04/24/2017	Stainless Steel vs. Converted Plastic Cooler Mash Tun In A Vienna Lager	Equipment	Blind	0.7
04/17/2017	Yeast Comparison: Safale US-05 American Ale vs. Safale K-97 German Ale In An American Pale Ale	Ingredient	Blind	0.0004
04/10/2017	The LODO Effect: Impact Low Oxygen Brewing Has On A Munich Helles	Process	Blind	0.0001
04/03/2017	Yeast Comparison: White Labs WLP001 California Ale vs. Safale US-05 American Ale In An American Pale Ale	Ingredient	Blind	0.002
03/27/2017	Impact Fining With Whirlfloc Has On A Strong Bitter	Process	Blind	0.15
03/20/2017	Yeast Comparison: Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale In A Hazy IPA	Ingredient	Blind	0.02
03/13/2017	Impact Increased Headspace During Fermentation Has On A Strong Bitter	Process	Blind	0.04
03/09/2017	Yeast Comparison: Safale US-05 vs. Saflager W-34/70 In An American Pale Ale	Ingredient	Blind	0.0001
03/06/2017	Hop Comparison: Galaxy vs. Mosaic In An American Pale Ale	Ingredient	Blind	0.01
02/27/2017	Impact Storage Temperature Has On A Czech Premium Pale Lager	Process	Blind	0.01
02/20/2017	Yeast Pitch Temperature: Cool vs. Warm In A Munich Helles	Process	Blind	0.0002
02/13/2017	Fermentation Vessel: Corny Keg vs. Glass Carboy In An American Amber Ale	Equipment	Blind	0.01
02/09/2017	BrüDragon Collaboration: Wyeast 1318 London Ale III vs. GigaYeast GY054 Vermont Ale (“Conan”) In A Hazy IPA	Ingredient	Blind	0.27
02/06/2017	FlavorActiV Off-Flavor Series: Acetaldehyde In A Pale Lager	Off-flavor	Blind	0.0009
01/30/2017	Water Chemistry: Impact Low Mash pH Has On An American IPA	Process	Blind	0.64
01/23/2017	Biotransformation vs. Standard Dry Hop In A Hazy IPA	Process	Blind	0.31
01/19/2017	Yeast Comparison: Saflager W-34/70 vs. Saflager S-23 In A Munich Helles	Ingredient	Blind	0.39
01/16/2017	Grain Comparison: UK Crystal vs. US Caramel Malt In An American Pale Ale	Ingredient	Blind	0.29
01/09/2017	Impact Grain Crush Size Has On An American Pale Ale	Process	Blind	0.85
01/02/2017	FlavorActiV Off-Flavor Series: Diacetyl In A Pale Lager	Off-flavor	Blind	0.002
12/26/2016	Hot-Side Aeration: Evaluating The Impact Of Age On A Czech Dark Lager	Process	Blind	0.57
12/19/2016	Cold-Side Oxidation: Normal vs. High Oxidation In An American Pale Ale	Process	Blind	0.14
12/15/2016	Yeast Comparison: Saflager W-34/70 vs. Saflager S-189 In A Vienna Lager	Ingredient	Blind	0.29
12/12/2016	Impact A Triple Decoction Mash Has On A German Pils	Process	Blind	0.1
12/05/2016	Yeast Pitch Rate: Starter vs. Rehydration With Dry Yeast In An American Pale Ale	Process	Blind	0.89
11/28/2016	Dextrin Malt: Impact Carapils Has On A Blonde Ale	Ingredient	Blind	0.95
11/21/2016	Impact Flaked Oats Have On A Hazy IPA	Ingredient	Blind	0.65
11/14/2016	No-Boil Effect: Evaluating The Impact On A Berliner Weisse	Process	Blind	0.0001
11/07/2016	Yeast Pitch Rate: Underpitch vs. Overpitch In A Märzen	Process	Blind	0.6
10/31/2016	Impact Boiling Wort In A Covered Kettle Has On A Festbier	Process	Blind	0.34
10/24/2016	Grain Comparison: Melanoidin Malt vs. Honey Malt In A Czech Amber Lager	Ingredient	Blind	0.02
10/17/2016	Impact Continuous Agitation During Fermentation Has On An American Amber Ale	Process	Blind	0.79
10/10/2016	Decanted vs. Full Yeast Starter In A Munich Helles	Process	Blind	0.34
10/03/2016	Water Chemistry: Impact Sulfate To Chloride Ratio Has On An American IPA	Process	Blind	0.003
09/26/2016	Carbonation Methods: Force Carbonation vs. Bottle Conditioning In A Saison	Process	Blind	0.12
09/19/2016	Lager Methods: Traditional vs. Quick Fermentation In A German Helles Exportbier	Process	Blind	0.01
09/12/2016	Carbonation Methods: Force Carbonation vs. Keg Conditioning In An American IPA	Process	Blind	0.38
09/05/2016	FlavorActiV Off-Flavor Series: Dimethyl Sulfide (DMS) In A Pale Lager	Off-flavor	Blind	0.77
08/29/2016	Mash Methods: Batch Sparge vs. No Sparge In A Kölsch	Process	Blind	0.02
08/22/2016	Mash Temperature: Testing A Moderate Difference In A Czech Premium Pale Lager	Process	Blind	0.88
08/15/2016	Yeast Pitch Rate: Vitality Starter vs. Viability Starter In A Czech Premium Pale Lager	Process	Blind	0.9
08/11/2016	Impact Of Age On Pliny The Elder Double IPA	Process	Blind	0.14
08/08/2016	Water Chemistry: Impact Boil pH Has On An American IPA	Process	Blind	0.43
08/01/2016	Fermentation Temperature: Frankenyeast Blend In An American Pale Ale	Process	Blind	0.12
07/25/2016	Impact Using Old Simcoe Hops Has On An American Pale Ale	Process	Blind	0.0001
07/21/2016	Yeast Comparison: Saflager W-34/70 vs. WLP833 German Bock Lager In A Märzen	Ingredient	Blind	0.15
07/18/2016	Bittering Hops: High vs. Low Alpha Acid In A Vienna Lager	Ingredient	Blind	0.17
07/11/2016	Fermentation Vessel: Stainless Steel vs. Glass Carboy In An American IPA	Equipment	Blind	0.81
07/04/2016	Pressurized Fermentation: Airlock vs. Foil In A Saison	Process	Blind	0.58
06/27/2016	Warm Dry Hop vs. Cold Keg Hop In An American Pale Ale	Process	Blind	0.06
06/20/2016	The Gelatin Effect: Impact Fining With Gelatin Has On A Hazy IPA	Process	Blind	0.83
06/13/2016	Impact Of Pressurized Fermentation On A Warm Fermented Munich Helles	Process	Blind	0.19
06/06/2016	Grain Comparison: Maris Otter vs. Domestic (US) 2-Row In A Strong Bitter	Ingredient	Blind	0.004
05/30/2016	Grain Comparison: Roasted Barley vs. Black (Patent) Malt In An American Porter	Ingredient	Blind	0.36
05/23/2016	The Gelatin Effect: Gelatin vs. Biofine Clear In A Kölsch	Process	Blind	0.64
05/16/2016	Fermentation Vessel: Plastic (PET) Carboy vs. Glass Carboy In A California Common	Equipment	Blind	0.02
05/09/2016	Water Chemistry: Phosphoric vs. Lactic Acid for Mash pH Adjustment In A Kölsch	Process	Blind	0.11
05/02/2016	Hop Stand vs. Boil Addition In An American IPA	Process	Blind	0.19
04/25/2016	The Gelatin Effect: Impact Fining With A Large Amount Of Gelatin Has On Vienna Lager	Process	Blind	0.28
04/18/2016	Fermentation Temperature: Fermentis Saflager W-34/70 In A Munich Helles	Process	Blind	0.02
04/11/2016	Impact Sparging With Cool Water Has On An American Amber Ale	Process	Blind	0.33
04/04/2016	The Mash: Single Infusion vs. Step Mash In A Belgian Blond Ale	Process	Blind	0.0001
03/28/2016	Impact Boiling Spent Grain In Wort Has On A Vienna Lager	Process	Blind	0.11
03/21/2016	Kettle Hops: Loose vs. Bagged In An American Pale Ale	Process	Blind	0.03
03/14/2016	Belgian Candi Syrup: Homemade vs. Commercial In A Belgian Quad	Ingredient	Blind	0.27
03/07/2016	Bittering Hops: High vs. Low Cohumulone In A British Golden Ale	Ingredient	Blind	0.048
02/29/2016	Hop Stand vs. Dry Hop In An American Pale Ale	Process	Blind	0.0001
02/22/2016	Impact The Vorlauf Has On A German Pilsner	Process	Blind	0.06
02/15/2016	The Mash: Standard vs. Thin Liquor-to-Grist Ratio In An American Pale Ale	Process	Blind	0.9
02/08/2016	Fermentation Temperature: Fermentis Saflager W-34/70 In A German Helles Exportbier	Process	Blind	0.08
02/01/2016	Hop Stand Temperature: 192°F/89°C vs. 172˚F/78˚C In An American IPA	Process	Blind	0.81
01/25/2016	Sugar Additions: Single Dose vs. Staggered During Fermentation In A Belgian Golden Strong Ale	Process	Blind	0.1
01/18/2016	Impact Dry Hop Temperature Has On An American IPA	Process	Blind	0.007
01/11/2016	Mash Methods: Fly Sparge vs. Batch Sparge In A Czech Premium Pale Lager	Process	Blind	0.03
01/04/2016	Extract vs. All Grain: Comparing American IPA Recipe Kits	Ingredient	Blind	0.02
12/28/2015	The Gelatin Effect: Dry vs. Hydrated In An American Pale Ale	Process	Blind	0.93
12/21/2015	Yeast Comparison: The Yeast Bay Franconian Dark Lager vs. WLP940 Mexican Lager In A Vienna Lager	Ingredient	Blind	0.16
12/14/2015	Water Chemistry: Impact Post-Fermentation Mineral Adjustments Have On A Belgian Pale Ale	Process	Blind	0.01
12/07/2015	Grain Comparison: Weyermann vs. Best Malz German Pils w/ Reduced Boil In A Pale Lager	Ingredient	Blind	0.73
11/30/2015	Roasted Grains: Impact Capping The Mash With Roasted Barley Has On A Dry Irish Stout	Process	Blind	0.05
11/23/2015	Grain Crush: Coarse vs. Fine In An Imperial Stout	Process	Blind	0.001
11/16/2015	Yeast Comparison: WLP400 Belgian Wit Ale vs. WLP410 Belgian Wit II Ale In A Witbier	Ingredient	Blind	0.001
11/09/2015	Impact The No-Chill Method Has On Munich Helles	Process	Blind	0.001
11/02/2015	Yeast Comparison: Safale US-05 vs. FX-150 Burlington In An American Amber Ale	Ingredient	Blind	0.03
10/26/2015	Dry Hop Duration: 2 Days vs. 11 Days In An American IPA	Process	Blind	0.003
10/19/2015	Wort Aeration: Impact Aeration With Pure Oxygen Has On An American Barleywine	Process	Blind	0.08
10/12/2015	Mash Temperature: Low vs. High In A Blonde Ale	Process	Blind	0.13
10/08/2015	Update: Lab Data on Pils Malt Boil Length exBEERiment		Blind
10/05/2015	Impact Pumpkin Has On An Autumn Spice Ale	Process	Blind	0.11
09/28/2015	Impact Using Old Willamette Hops Has On A Blonde Ale	Process	Blind	0.82
09/21/2015	Impact Dry Hop Quantity Has On An American IPA	Process	Blind	0.007
09/14/2015	Boil Length: 30 Minutes vs. 90 Minutes In A Kölsch	Process	Blind	0.5
09/07/2015	Impact Pressurized Fermentation Has On Saison	Process	Blind	0.68
08/31/2015	Yeast Comparison: White Labs WLP029 vs. Wyeast WY2565 In A Kölsch	Ingredient	Blind	0.04
08/24/2015	Impact Using Old Yeast Slurry Has On A Munich Dunkel	Process	Blind	0.79
08/17/2015	Impact Blending The Yeast Bay Vermont Ale and WLP090 San Diego Super Yeast Has On An American IPA	Process	Blind	0.45
08/10/2015	Danstar Belle Saison vs. Safbrew Abbaye In A Saison	Ingredient	Blind	0.02
07/28/2015	Yeast Pitch Rate: Ale vs. Lager in a Kölsch	Process	Blind	0.03
07/27/2015	The Gelatin Effect: Clarity Ferm vs. Gelatin In A Märzen	Process	Blind	0.29
07/15/2015	Impact Using Old Yeast Slurry Has On A Vienna Lager	Process	Blind	0.7
07/13/2015	Wort Aeration: Shaken vs. Pure Oxygen In A Cream Ale	Process	Blind	0.36
07/06/2015	Impact First Wort Hopping Has On A Munich Helles	Process	Blind	0.25
06/29/2015	Yeast Pitch Rate: Viability Starter vs. Vitality Starter In A Double IPA	Process	Blind	0.86
06/22/2015	Fermentation Temperature: WLP800 Pilsner Lager Yeast In A Czech Premium Pale Lager	Process	Blind	0.5
06/05/2015	Real Wort vs. Dextrose Yeast Starter In An American Amber Ale	Process	Blind	0.11
06/01/2015	Yeast Comparison: Safale US-05 vs. Danstar BRY-97 In An American Pale Ale	Ingredient	Blind	0.29
05/25/2015	Wort Aeration: Impact Shake Aeration Has On An American IPA	Process	Blind	0.86
05/18/2015	Water Chemistry: Impact Different Mineral Profiles Have On A Dry Irish Stout	Process	Blind	0.001
05/11/2015	Fermentation Temperature: WLP002 English Ale Yeast In A British Mild Ale	Process	Blind	0.02
05/04/2015	Single vs. Double Dry Hop In An American IPA	Process	Blind	0.71
04/27/2015	Impact Pressurized Fermentation Has On An American Pale Ale	Process	Blind	0.16
04/20/2015	Yeast Pitch Rate: Single Vial vs. Yeast Starter In An American Amber Ale	Process	Blind	0.13
04/13/2015	Yeast Comparison: Saflager W-34/70 vs. WLP029 German Ale In A Märzen	Ingredient	Blind	0.25
04/06/2015	Water Chemistry: Impact Adjusting The Mash With Minerals And Acid Has On German Pils	Process	Blind	0.01
03/22/2015	Kettle Trub: High Vs. Low In A Vienna Lager	Process	Blind	0.16
03/16/2015	Impact Fining With Irish Moss Has On An American Red Ale	Process	Blind	0.05
03/11/2015	Boil Length: 30 Minutes vs. 60 Minutes In An American Pale Ale	Process	Blind	0.33
03/02/2015	Yeast Slurry vs. Clean Starter In A German Pils	Process	Blind	0.35
02/23/2015	Dry Hopping: Whole Cone vs. Pellet Hops In An American IPA	Process	Blind	0.03
02/16/2015	Yeast Comparison: Wyeast 2112 California Lager vs. WLP810 San Francisco Lager In A California Common	Ingredient	Blind	0.5
02/02/2015	Yeast Comparison: The Yeast Bay Vermont Ale vs. WLP090 San Diego Super Yeast In An American IPA	Ingredient	Blind
01/19/2015	Fermentation Temperature: WLP029 German Ale Yeast In A Schwarzbier	Process	Blind	0.28
01/05/2015	The Gelatin Effect: Impact Fining With Gelatin Has On An American Pale Ale	Process	Blind	0.27
12/15/2014	Yeast Pitch Temperature: Cool vs. Warm In An American Pale Ale	Process	Blind	0.56
11/18/2014	Hot-Side Aeration: High vs. Low Aeration In A Best Bitter	Process	Blind	0.5
11/03/2014	The Impact of Expectation on Perception	Other	Blind	0.94
10/24/2014	Yeast Comparison: WLP940 Mexican Lager Yeast vs. WLP838 Southern German Lager Yeast In A Vienna Lager	Ingredient	Blind
10/14/2014	Fermentation Vessel: Plastic (PET) Carboy vs. Bucket In An American IPA	Equipment	Blind	0.007
10/06/2014	Yeast Comparison: WLP001 California Ale Yeast vs. WLP090 San Diego Super Yeast In An American IPA	Ingredient	Blind
09/15/2014	Sprinkled vs. Rehydrated Dry Yeast In A Munich Dunkel	Process	Blind	0.35
09/04/2014	Yeast Comparison: WLP090 San Diego Super Yeast vs. WLP051 California Ale V In A Blonde Ale	Ingredient	Blind
09/01/2014	Impact Reduced Mash Length Has On A Märzen	Process	Blind
08/12/2014	Impact Racking To A Secondary Fermenter Has On An American Pale Ale	Process	Blind
07/21/2014	Extract vs. All Grain In A Blonde Ale	Ingredient	Blind
07/07/2014	Fresh vs. Harvested Yeast In A Munich Helles	Process	Blind
06/02/2014	Kettle Trub: Low vs. High In A Cream Ale	Process	Blind

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248 thoughts on “exBEERiments”

Dan Zwyer
October 27, 2018 at 5:53 pm

Can you test some of the Mangrove Jack yeasts? Maybe compare them to Fermentis or other dry yeast? Love your experiment s.

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1. Marshall Schott
  October 27, 2018 at 7:00 pm
  
  I’ll look into it!
  
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2. doomlab
  April 18, 2020 at 8:16 am
  
  Yeah that would be great, i’m often using dry yeast and Mangrove Jack has some interesting strains.
  
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Nate (@cubiclegnome)
January 16, 2019 at 12:24 pm

Thanks for this great site. Would you considered doing an article (or series) where you combine multiple exbeeriments that didn’t prove to have statistical significance into a single batch vs a brew done the “proper” way? I think it would be interesting to see how doing lots of things “wrong” compares. Maybe it’s less scientific than isolating a single variable. However, it’s possible that while testers were unable to distinguish bagged vs loose hops, or lid-off vs lid-on boil, when a bunch of common taboos are combined, the results might be significant. Apologies if this exbeeriment already exists, and I’ve overlooked it!

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1. Marshall Schott
  January 16, 2019 at 12:36 pm
  
  Combined variable xBmts are coming soon!
  
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DougW
January 17, 2019 at 10:17 am

After seeing the minor impact of CaraPils and CaraFoam, I was wondering if your tasters can detect the difference between Cara-20 vs Cara-40 (as steeping grains)?

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Simon Taylor
February 1, 2019 at 1:05 pm

Brülosophy crew! I recently read some articles about using hop spiders in the brew kettle. Some people say that hop spiders effect how well the hop is utilized during the boil and are against them. I figured this might be a good idea for a simple xBmt hop spider bs. Directly pitched into the boil. If this has already been done I’m sorry! I couldn’t find it! Thank you!

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1. Marshall Schott
  February 1, 2019 at 4:36 pm
  
  It’s on the list!
  
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Shahar Boukris
February 3, 2019 at 7:37 am

Hey, I have just discovered this website. And I can’t stop reading it!!! Everything is made in such intelligent way. . I have two suggestions i would like you to consider.
First have you ever made an exbeeriments with 3
( could be small) batches to test something deeply? For example if you want to test the boil length, you could make 3 batches, 30 60 and 90 minutes boil, than it could emphasize the results.
Second, have you considered make an exbeeriment with yeast pitch at 78 or 80 degrees? I wonder what the results will be.
And again I thank you for this amazing resource.

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Sammyd
March 4, 2019 at 2:17 am

Huge fan of this site. Would love to see some more testing around BIAB type setups/processes; – to squeeze or not grain bag, hop additions into spider or direct wort.

Cheers

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Chris
May 20, 2019 at 4:04 pm

Love what you guys are doing here. I haven’t seen this answered so thought I’d ask here. For each contributor is it a generally similar group of participants for each exbmt? If so have you occasionally done triangle tests with these groups that don’t in fact contain a different beer? I just wonder if there are ever tasters who are certain that they are tasting a different beer but they are not, to sort of get at some of the psychology of taste and experience (sort of like when you blind the participants to style and there are sometimes wildly different answers).

Cheers!

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1. Marshall Schott
  May 21, 2019 at 7:33 am
  
  While there are some participants who participate more than others, it’s not the majority at all, as data collection for each of us occurs at different times in various settings.
  
  Here are some articles I think you’ll find interesting:
  
  https://brulosophy.com/2016/01/21/investigating-the-bad-palates-argument-a-graphical-look-at-xbmt-performance-based-on-experience-level/
  
  https://brulosophy.com/2014/11/03/the-impact-of-expectation-on-perception-exbeeriment-results/
  
  https://brulosophy.com/2017/07/20/nothing-matters-reviewing-the-first-150-exbeeriments/
  
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Joe
June 10, 2019 at 5:08 am

I was intrigued by the yeast health on high trub exbeeriments along with the malt yeast starter vs cane sugar starters exbeeriments.
I have recently been using my BIAB spent grain and a small amount of water (2L or so) at the end of a brew, like a small sparge by soaking hte bag in the 160F water, to extract some residual sugars and slow boil into a thick syrup. I normally get efficiency ~82% so it is the last bits I extract.
Reason being, I freeze it and save for yeast starters. there is a good deal of proteins left so when i compare starters with my homemade extract vs LME or DME there is a huge difference in the trub after fermentation.
I wonder, how this could affect yeast starters and finished beer, ie starters with LME vs DME vs homemade Extract? Could you try an exbeeriment on this?

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ritone3
June 14, 2019 at 8:51 am

I recently did some research in regards to brewing water additions to try and correct this certain harshness to my NEIPAs I have been experiencing. The taste was rather bitter and astringent and the mouthfeel was always quite thin. I have always used Calcium Chloride to get to my targeted Chloride levels and modify my target mash PH. In my research, I came across a few people who suggested that the high Calcium levels was imparting the hard, dry, bitterness to the IPA.

In my most recent batch, I replaced most, not all of my Calcium Chloride with Pickling Salt, which still got me to my target Chloride and PH but instead of increasing Calcium, the increase was in the form of Sodium. The result, we exactly what I had been looking for, an aromatic, soft, juicy NEIPA. It was excellent. I was hoping you would maybe test this variable, as it makes sense that the extreme levels of Calcium imparted by the additions to get Chloride levels between 100-150 might have these adverse affects. Using RO water, the final levels were:

Calcium- 67 ppm
Mag – 8ppm
Sodium – 62ppm
Sulfate – 134 ppm
Chloride 138ppm
Estimated Mash PH 5.49

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Greg
June 14, 2019 at 9:47 pm

Thanks for a great site.
I have read a number of articles that contradict each other on whether mash pH should be measured at mash temp or the sample cooled to room temp at approx 20C. Wondered if any exbeeriment had been done or if it would make a difference or which would be the better? Given the narrow pH target bands advocated I am amazed the brewing world seems to be split using 2 different datums with an effective pH difference of around 0.35

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1. Marshall Schott
  June 14, 2019 at 11:09 pm
  
  So, about mash pH…
  
  https://brulosophy.com/2017/01/30/water-chemistry-pt-7-evaluating-the-impact-of-low-mash-ph-exbeeriment-results/
  
  https://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/
  
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Michael Moore
June 16, 2019 at 1:10 pm

Recently been looking into yeast starters made from Goya Malta soda, wonder if you’d be interested in trying it out to see the effects.

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DougW
January 8, 2020 at 12:06 pm

For extract brews, people typically do a partial volume boil. Assuming you compensate for the IBU’s, do you think there is any difference in flavor / aroma between doing a 40% volume boil vs a full volume boil?

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Austin
January 16, 2020 at 5:09 am

With the rise of contract brewing on the commercial side, I’d be interested in seeing if two home brewers could make indistinguishable beers. Basically a repeat of your fingerprint of a brewer exbeeriment but with both trying to hit the same water profile and adjusting the mash to hit the same OG numbers, using different equipment with different efficiencies.

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Phil B
February 15, 2020 at 5:13 am

Hi, love your stuff!

Have you ever tested the effects of releasing keg pressure for bottling and its effects on flavor/aroma?

There is a theory that everytime a keg is burped you lose aroma/flavor.

Is this true or noticeable to a panel of judges?

Thanks,

-Phil

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1. Marshall Schott
  February 15, 2020 at 6:07 am
  
  I think you might be referring to something like this:
  
  https://brulosophy.com/2018/07/30/the-impact-of-purging-keg-headspace-with-co2-on-new-england-ipa-exbeeriment-results/
  
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  1. Phil Boulanger
    February 15, 2020 at 11:22 am
    
    Hi Marshall, thanks for the reply.
    
    Yes, I saw that one and feel what I am asking for is different. I will try to explain.
    
    When I fill bottles or growlers I usually turn the pressure way down and vent the keg so it will pour slowly and not create much head into growler or bottle. This is when I fear I am losing aroma/flavor. (Maybe there is a better way to fill growlers)
    
    In your example, the purging is immediately at keg filling where maybe not too many aroma compounds have had the chance to escape the beer.
    
    In my example, the beer may be 2 weeks old or more and have more headspace. I imagine more aromas have had the chance/time to escape.
    
    What do you think?
    
    -Phil
    
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matt seubelring
July 17, 2020 at 2:07 pm

I was curious if you have ever considered comparing say a 60 IBU + high chloride IPA vs. a 45 IBU + high sulfate of the same grain bill? The idea being to understand the net sum outcome of IBU’s and salt additions that work in opposite of each other.

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Phil Boulanger
September 29, 2020 at 3:58 am

Hello,

Fermentis s-33 is recommended by manufacturer for NEIPAs. There is a sales flyer on how juicy it is etc. Have you experimented with this versus other popular strains for this style? (Wyeast 1318, Conan, WLP London fog, even us-04?)

Thank you!
-Phil

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Francois Bombardier
October 19, 2020 at 2:07 pm

Hey there!

First of all, I really like and enjoy your content. You are like the Mythbuster of the homebrewer. Thank you so much, and I hope you are planning on continuing your good work for the greater good of our hobby!

I would like to suggest a test if I may. I have just started kegging my brew, and I have hear many different things about carbonation. One of them is that you should not carb your beer using the beer “out” dip tube. The reason would be that, it would not change the time required to carb anyway, since extra co2 exposure time is minimal. Secondly, it could make some of the hops aroma to “bubble out to the head space”. It would be a great test to do on a NEIPA or some other beer where hops aroma is really important, to see if it makes a difference in carbonation time, and if you can actually loose aroma doing so. The last reason would be that there is a chance that, when you reach equilibrium, beer could go back to your regulator and potentially destroy it.

If you are ever looking for some extra idea, i think this one could be an interesting one, especially for the NEIPA aroma seeker.

Cheers

– Francois

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Felipe Martinez
December 10, 2020 at 5:50 pm

You should consider doing an xBmt that tests whether making a starter with DME vs table sugar (sucrose) is a noticeable difference.

Specifically because there’s a lot of forums that claim that sugar won’t work etc etc.

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1. Marshall Schott
  December 10, 2020 at 7:11 pm
  
  Here’s something pretty similar:
  
  https://brulosophy.com/2015/06/05/real-wort-vs-dextrose-yeast-starter-exbeeriment-results/
  
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Chris G
February 23, 2021 at 11:47 am

The date sorting button doesn’t work correctly on the table – it sorts by the first digit rather than chronologically, meaning it views 01 January 2015 as more recent than 09 January 2018.

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1. Marshall Schott
  February 23, 2021 at 3:39 pm
  
  Looking into it
  
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  1. Klaus Steiniger
    October 19, 2021 at 12:47 pm
    
    Hey, this can be easily remedied by providing the date in the format yyyy-mm-dd. I would like to have a working sorting by date as well! Cheers.
    
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John Richardson
February 28, 2021 at 5:09 am

I was thinking, maybe a good exbmt would be to test beer made with city tap water. Campden tablet, vs straight water. A suggestion to remove chlorine from tap water is to use campden tablets..

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Austin
March 30, 2021 at 9:44 am

In addition to homebrew and craft beers, I always keep a supply of mainstream, American Lager on hand (generally whatever is on sale). This got me thinking about two things: 1) Have brewers ever compiled tasting notes on all the macro brews? Would love to know more about the similarities/differences between the offerings. 2) Since everyone is doing the solo triangle tests, it would be an interesting throwdown among your contributors to see who’s palate is most accurate, e.g. who can pick the odd beer between a Miller and a Budweiser (pick your macro brews) triangle test 10 out of 10 times and who…falls short? Might be fun for your followers to try out for ourselves and post our own results.

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Buck-KY
June 23, 2021 at 6:42 pm

Ever try an induction cooktop? One that runs on 110?

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1. Francois Bombardier
  June 24, 2021 at 6:41 am
  
  What volume are you brewing? I have a 3500W induction burner that run on 220v and it takes me around 35-40 min to bring 9 gal to 180F. I guess if you brew 2.5 or 3 gal batches, 110v (1800W) could be enough.
  
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  1. Buck-KY
    June 24, 2021 at 8:41 am
    
    I brew 5.5 gallon batches. I currently use a glass top cook stove and a thin stainless 8.5 gallon kettle. I can live with the time it takes to boil with my current set up. The pot has a very thin bottom and a lid that helps bring up the temperature. When I use a triclad bottom then the process is much longer. Am thinking about moving the process to my basement and don’t have a 220V outlet there. Just tested my kettle with a magnet and the magnet did not stick. If I understand correctly then induction won’t work? What if I tossed a magnetic steel pizza pan in the bottom of my SS kettle? Could the induction then work? There are no stupid questions, right? Thanks.
    
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Sid H
September 4, 2021 at 12:27 am

Cold-side oxidation is one of those things that I think everyone definitely accepts is just a super detrimental thing to beer (and given that oxygen is the enemy of all things, it’s hardly a stretch). But with poor practices, you can both introduce oxygen and infection from wild yeasts and bacteria, and it’s not actually that obvious to what extent bad beer is caused by oxygen vis-a-vis infection. Consequently, an experiment I think would be super interesting to see is a batch injected with pure oxygen vs one receiving the same “treatment”, but with no active gas (either an inert gas or no gas at all, but still with all the appropriate steps kept the same to keep the risk of infection the same).

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Andrew
September 6, 2021 at 1:27 pm

One exbeeriment I would be interested in is with regards to sparging. For simplicity, I take hot tap water (120F) in place of heating water up to 170F. I understand heating water is the standard, but does it make an impactful difference?

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Maximilian Anders
September 19, 2021 at 3:40 am

Hi.

I propose a test that compares traditionally brewed beer with one using a high gravity method (up to 30%) to make the same beer.
I use the technique a lot commercially, but I would like to know how it holds up.

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DougW
October 20, 2021 at 6:33 am

There’s lots of experiments on carbonation methods, but none really pertaining to carbonation level. I say this, because as a Bottle only homebrewer, sometimes it can be tough to judge exactly how much yield one gets from a batch due to losses in the fermenter and during racking. Because most typical bottlers add the priming sugar solution to the bottom of the bottling bucket prior to racking from the fermenter. Is being off by 10% in CO2 vols detectable?

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Mike Nolan
January 11, 2022 at 8:42 am

Marshall,
I couldn’t find any exbeeriments on mash hopping. Has Brulosophy ever done any?

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1. Marshall Schott
  January 11, 2022 at 3:53 pm
  
  It was planned, then Covid hit. Stay tuned!
  
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Duci
September 12, 2022 at 4:44 am

Love the site and it’s exbeeriments. Anything on dip hopping vs dry hopping planned? Recently heard of it and can’t wait to learn more. I will probably run my own experiment soon as well but don’t have the option to test it with a group of people like you guys do.

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Juan
October 25, 2022 at 12:39 pm

Hello Marshall,

Thank you so much for all the knowledge share thru all these years. My question is about the use of American vs European sourced malt. What differences or adjustments should be considered when designing recipes and brewing so that similar and/or better results are achieved? I ask because where I am at I can only get my hands on European products.

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Crgr Br
January 24, 2024 at 7:24 am

exBEERiment idea: Saaz (USA) vs Saaz (Czech). Or some other noble hops grown in different places to test the theory of terroir. Note Tettnang (USA) is probably Fuggle as is Styrian Golding (Slovenia). Taiheke (New Zealand Cascade) vs Cascade (USA) is another. Even Saaz (Czech and / or USA) vs Tettnang (Germany).

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1. Marshall Schott
  January 24, 2024 at 9:57 am
  
  Definitely in the works! The biggest issue we’re having with designing such xBmts is that alpha acid differences can be vast enough that it ends up throwing in extraneous variables, which defeats the purpose of the testing terroir.
  
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Aaron Higgins
December 4, 2024 at 1:22 pm

Here’s a suggestion: Freezing the beer solid during lagering. Can anyone taste or see the difference?

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Michael McCaffrey
February 27, 2025 at 4:32 pm

Hi,
As someone who has recently gotten into pressure fermenting lagers, I still pitch a “lager” sized starter into the wort. However, I wonder, if brewing at ale temps (under pressure), can an “ale” sized yeast pitch be utilized instead and not adversely affect the quality of the beer?

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thomasdhamann
July 30, 2025 at 2:38 pm

Hi all.
Step mashing has intrigued me for years and I have this grand Xbmt in my head that is hopefully of interest to others.
Here it is:
The control Batch 1 is mashed at 65°C (149°F),
Batch 2 is made up of 2 mashes… one mashed at 60°C (140°F) and another mashed at 70°C (158°C) then fermented together in the same fermenter and-
Batch 3 has the 2 mashes fermented separately then brought together at kegging.
What are your collective thoughts on what could be expected?
Regards,
Thomas Hamann
Adelaide
South Australia

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1. Marshall Schott
  July 30, 2025 at 8:43 pm
  
  It’s on the list!
  
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bill hunter
January 2, 2026 at 10:10 am

Cold Mashing???
I’m always looking at ways to shorten a brew day without compromising quality. Have you thought about mashing in at room temperature and then heating to mash temps? It could save all or some of that preheat time. Perhaps the standard 30 min mash vs cold mash while starting the 30 minute timer when the mash hits 140F vs starting the timer the cold mashing?

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Jake
July 12, 2026 at 2:35 am

Any plans for an exbeeriment to test municipal water treated with chlorine/chloramine vs water without (possibly using metabisulphite to keep other water chem similar between the batches)

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1. Jordan Folks
  July 16, 2026 at 2:10 pm
  
  I’ve considered doing a filtered vs. unfiltered city water xbmt. Great idea!
  
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