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”

Bud
February 15, 2017 at 12:59 pm

So how about doing a xbmt on cold steeping vs. mashing, maybe on your schwarzbier? Just to see if it reduces the astringency, I have seen articles on that it does but does it affect other variables and how would you change the recipe to account for these.

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1. Marshall Schott
  February 15, 2017 at 1:15 pm
  
  It’s on the list!
  
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  1. Harit Suannahong
    August 19, 2017 at 4:27 am
    
    How’s about doing xbmt on 2 packs of yeast vs 1 pack starter in high gravity beer. It’d save a lot of money for me, Thanks
    
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2. ellisgl
  August 10, 2017 at 10:54 pm
  
  I ask this question back last year: https://brulosophy.com/exbeeriments/comment-page-1/#comment-22993
  
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Dod
February 16, 2017 at 7:47 am

I’ve just discovered your website and it’s amazing! It would be awesome if you did again “roasted barley vs. black malt” with stout.

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abc
February 22, 2017 at 4:57 am

Fantastic site, thanks!

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The Walrus
February 28, 2017 at 8:59 am

Hello, have you considered doing an experiment for 60 Minute vs 90 minute boil?

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1. Marshall Schott
  February 28, 2017 at 10:23 am
  
  You mean something like this?
  
  https://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/
  
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Andy
March 9, 2017 at 10:21 am

Hi, was wondering if you had ever considered doing an Xbmt on double drop fermentation vs regular fermentation on an English style beer. Love the website by the way and I look forward to the start of the podcasts.

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1. Marshall Schott
  March 9, 2017 at 10:57 am
  
  Man, I haven’t heard the term “double drop” in years! I’ll definitely add it to the list. I’ll likely use my Ss Brew Buckets so that after 16-20 hours I can “drop” the fermenting wort vigorously from above the initial cake into a new bucket.
  
  I’ve never used this method and am curious how it impacts beer flavor!
  
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Dean Haas
March 10, 2017 at 12:01 pm

How about same day ground grain vs. 2 week or month old ground grain?

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1. Marshall Schott
  March 10, 2017 at 12:18 pm
  
  It’s on the list!
  
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  1. GoTres
    April 28, 2017 at 6:37 am
    
    Cool! I was just searching for that one. I’ll look forward to it, and thanks!
    
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  2. Dave
    February 2, 2018 at 7:23 pm
    
    I am also looking forward to this one! All of my brewing friends have vastly different opinions on this one.
    
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drcheeseballs
March 11, 2017 at 3:30 am

Hi! I’ve been wondering (due to the frequent talk of the ‘juicy’ IPAs), of a comparison of lactic vs citric acid for mash/sparge. Maybe it could fit in your Water Chemistry theme? I’ve been reading about how citric acid can help get a ‘juicy’ aspect from hops… just a thought!

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1. Marshall Schott
  March 11, 2017 at 6:35 am
  
  Added to the list!
  
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Enzo
March 28, 2017 at 5:15 am

What about BIAB vs 3 vessels?

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1. Marshall Schott
  March 28, 2017 at 8:22 am
  
  It’s sort of on the list… none of use a traditional 3-vessel system, but we can replicate a fly sparge 🙂
  
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Troy Hart
April 24, 2017 at 6:06 pm

Hey Marshall just gotta start off with saying I love reading xbmts. I’m wondering if you could do a sous vide vs rims mash? It looks like a possible cheaper viability to rims but not sure. Thanks

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1. Marshall Schott
  April 24, 2017 at 7:44 pm
  
  It’s on the list!
  
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Jorge
April 25, 2017 at 9:38 am

XBMT about hop bittering. First wort hop vs late 15 minute addition for hop bitterness. FWH claims smoother bitterness with more aroma but wouldn’t you get the same if not better results if you added a late bittering charge (15 minute) to get the same amount of IBU’s for bittering?

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1. Marshall Schott
  April 25, 2017 at 9:57 am
  
  If FWH made any difference at all, I think this xBmt would have returned significant results: https://brulosophy.com/2015/07/06/the-first-wort-hop-effect-exbeeriment-results/
  
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SnowBeer
May 8, 2017 at 6:38 pm

I notice several xBmt related to hop stands and dry hop, but what about a hop stand vs whirlpool? I think most commercial brewers will hop heavily for IPAs these days in the whirlpool, where the hops are being continuously moved during the extended cooling time. As homebrewers, we often replicate this by just dumping hops in after flame out for 20min without much stirring. I’ve done a few batches where I was bored and stirred often during the hopstand, and others where I just let them sit, and I seem to like them more the more I stir. Adding some more statistics to this would be interesting.

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Cain
May 20, 2017 at 5:34 am

I read in one of the xbeeriments about using a same-day yeast starter. I can’t find it now, of course, but would like to try it.
Can you tell me which xbeeriment it was?
Perhaps it could be added to the “Methods” category?
Thank you for your help

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1. Marshall Schott
  May 20, 2017 at 9:03 am
  
  https://brulosophy.com/2015/06/29/yeast-pitch-rate-pt-2-viable-cell-count-vs-vitality-exbeeriment-results/
  
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Daniel Marcellos
June 7, 2017 at 1:55 pm

Always wonder what rye can give to a beer… How bout a 20% rye vs 100% pilsner malt? Maybe in a saison…

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1. Marshall Schott
  June 7, 2017 at 1:59 pm
  
  Yes! I’ve been thinking about doing an ingredient series just like this, though I’d be inclined to ferment with a clean lager strain to ensure any differences were readily apparent.
  
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Brandon
July 23, 2017 at 12:14 pm

I love your experiments. I never miss reading the details and check back eager for the new one.

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James Smith
September 7, 2017 at 2:20 am

I am really enjoying reading through all the experiments. Suprising how many things don’t make much difference. I wonder if a brewer was to disregard a number of variables together whether the effect of not complying with numerous aspects would have a compounded affect on the quality of beer. I.e. Not hit one usual target and it not make much noticeable difference but not hit a few and it make much more considerable difference.

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Avery Colomb
September 14, 2017 at 1:17 pm

What about an experiment testing the efficiency of “underletting” (adding water to the grains from the bottom) vs doughing in by adding grains to the water…I’d love to underlet to avoid dough balls, but I’ve heard some people get reduced efficiency with this method

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Ed
October 25, 2017 at 11:37 pm

Hi, great website and podcasts. I really appreciate what you are doing. Do you think you could do an xBmt on overnight/ extended mashing….60 min vs 8 hrs. It’s a technique some people use to split the brewday in 2.

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1. Marshall Schott
  October 26, 2017 at 7:02 am
  
  It’s on the list!
  
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2. Bill Fuhrer
  November 7, 2017 at 12:45 pm
  
  I would love to see this xBmt too. I often mash overnight to save time on brew day. I have often wondered if I’m hurting my beer by doing this. Although my beers seem to taste fine when mashed overnight.
  
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Troy B.
November 11, 2017 at 3:55 am

Have you ever thought of doing something like an all of the above experiment for fermentation? You’ve isolated several variables and illustrated that maybe they don’t matter as much as we thought, but when a lot of us first started, we probably didn’t control temperature well, didn’t oxygenate, the yeast wasn’t as healthy back then, we were likely underpitching….etc. and I made some pretty bad beer.

You’re good brewers, so you can probably cut one corner, and still make good beer, but do you think there’s any value in replicating some of the things I described above all at once, if nothing else to show (or maybe not show), that these things do/don’t matter in the aggregate?

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Stan O.
November 21, 2017 at 6:26 pm

Have you considered investigating what the impact is of double batching into a single fermentation vessel? I.E. 2 batches of wort, 2.5 gallons each, separated by a brew cycle/day and then fermented in one 5 gallon fermenter

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1. Marshall Schott
  November 21, 2017 at 6:40 pm
  
  Interesting idea, added to the list!
  
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dustball44
November 29, 2017 at 10:44 am

One thing I always hear about making Helles, German Pils, etc. is that you should use the highest quality continental base malt you can get. I would love to see an experiment with using Weyermann Pils Vs. Great Western Pils malts to see if there is any discernible difference in a delicate lager like a helles.

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1. Marshall Schott
  November 29, 2017 at 10:45 am
  
  It’s on the list!
  
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Neal Thomas Barsch
December 8, 2017 at 11:27 am

How about those new cryo hops? I did a red IPA with 2oz of them in the dry hop and noticed very little change from pellets on aroma but did notice a 3-4 bottle gain from my usual yield. They have been purported to give better yield with half the necessary weight. . . I’m still skeptical. . .

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1. Marshall Schott
  December 8, 2017 at 4:13 pm
  
  On the list!
  
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Ron York
December 12, 2017 at 12:24 pm

How about one to compare a beer made with floor-malted malt with the same beer made from the non-floor malted version of the same malt (i.e. floor-malted Maris Otter vs Maris Otter).

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1. Marshall Schott
  December 12, 2017 at 12:26 pm
  
  Definitely on the list!
  
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Douglas Wescott
December 13, 2017 at 7:25 am

I’ve heard that [5Gallon] recipes can be modified, by adding (or subtracting, but why!) a pound of DME and it won’t effect the general outcome all that much. I brew a lot of pale ales and IPA’s and was wondering how much different it would be (other than an extra 1% ABV).

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1. Marshall Schott
  December 13, 2017 at 7:52 am
  
  This is a good idea:
  
  The Impact of Adjusting OG with Malt Extract
  
  Consider it added to the list!
  
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Clinton Pickett @Clintorino
December 19, 2017 at 1:33 pm

I met you guys at NHC this year and can’t thank you enough for everything you do. Here’s my contribution to your exBEERiment section. I would like an experiment done where you split a batch of wort and first wort hopped them but made one boil over and not the other, in order to compare the final outcome on a boil over’s affect on first wort hop flavor/bitterness and potential loss in ibu’s in the final product. Cheers!

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Austin H
January 2, 2018 at 6:27 pm

How about comparing sterilization with one of the usual sanitizers to a bleach solution (rinsed off of course) to see if you can actually taste a difference. A Petri dish culture would bee cool additional evidence to see if anything survives the sterilization process.

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Austin H
January 2, 2018 at 6:41 pm

I’d also be interested in seeing a comparison of natural carbonation methods e.g. corn sugar vs table sugar vs unfermented wort.

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Avery Colomb
January 11, 2018 at 4:38 pm

Lupulin powder is the next big hop product on the market…what about an experiment that compares lupulin powder to traditional hop pellets?

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Matt J
January 15, 2018 at 7:29 pm

How ’bout an experiment comparing fermentations of wort with and without yeast nutrient added?

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1. Marshall Schott
  January 15, 2018 at 7:34 pm
  
  It’s on the list!
  
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Doug Wescott
January 18, 2018 at 12:51 pm

How about an experiment to see if 2 brewers can create an identical beer from identical ingredients. You and a buddy each start with the same recipe kit, kitted on the same day from the same mfr. to ensure identical ingredients and freshness. Then each brewer is to follow the recipe steps of the kit as written, to see if certain quirks in your processes result in any differences in the final product. (I also wonder if different brewers interpret the recipe instructions differently?)

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1. Marshall Schott
  January 18, 2018 at 1:48 pm
  
  We did something similar with 5 brewers:
  
  https://brulosophy.com/2014/11/27/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results/
  
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Noel Mueller
January 29, 2018 at 10:32 am

Please do a kegged IPA vs. bottle conditioned IPA exbeeriment!!

If you want to do a meaningful experiment that will be relevant to the vast majority of homebrewers just starting out, some serious light needs to be shone on the flavor improvements with kegging over bottling, not just the often cited convenience factor!

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1. Marshall Schott
  January 29, 2018 at 9:14 pm
  
  Not IPA, but…
  
  https://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/
  
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  1. Noel Mueller
    January 30, 2018 at 6:57 am
    
    ARRG! I remember this one. Belgian and/or Saison yeast doesn’t throw awfully weird flavor compounds during bottle conditioning because they ALWAYS throw weird flavor compounds throughout the entire fermentation. You virtually picked the one style that doesn’t suffer from amateur bottle conditioning methods.
    
    I firmly believe the vast majority of homebrewers start out with bottle conditioned IPAs (for obvious reasons) and get discouraged early on because they are SO hard to do right, when compared to kegged and commercial IPAs.
    
    Do a kegged vs. bottle conditioned IPA, and finally put to rest the whole ‘can you even brew bad beer’ nonsense!!
    
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  2. Marshall Schott
    January 30, 2018 at 7:00 am
    
    Lots of conjecture here! We chose Saison because it’s a style commonly said to benefit from bottle conditioned. We’ll likely get around to comparing bottle conditioning to force carb with an IPA at some point, but it might be worth others’ while to do the same, it’s fun and informative!
    
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Noel Mueller
January 30, 2018 at 7:08 am

I speak from years of struggle (but its all good now, I keg my IPAs.. the struggle is over for me, and no i’m not starting a beer experiment blog).

But come on! With this whole mythos you guys have earned of ‘Brulosophy has proven that what you thought was ruining your beer ISN’T WHATS RUINING YOUR BEER’ you gotta put this one at the top of your list. I can’t think of a more meaningful exbeeriment for beginning homebrewers.

Do an extract IPA, bottle condition it. Do the same extract IPA, keg it. Present it to your tasters. This is sooo simple, and so essential to the experience of beginning homebrewers!

That is unless true ‘beginner homebrewers’ aren’t your demographic (which may be somewhat true, and I would conceed that).

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Jason
January 31, 2018 at 6:24 am

Looking for an exbeeriment to determine if closed transfers via CO2 makes a difference when transferring hoppy IPAs. i.e., does oxygenation during a typical transfer effect the hoppiness?

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1. Marshall Schott
  January 31, 2018 at 7:35 am
  
  We’ve got a strictly kegging xBmt in the works, but this sounds like something you’d be interested in:
  
  https://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/
  
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Xavier Trudel
February 2, 2018 at 11:06 am

Hi Guys,

Whenever I ferment ales in my garage, I’m always mad at my son when he forgets to turn the light off because, as everybody knows, light is harmful to beer. Or is it ? Have you ever done or considered doing an xbmt to verify the impact of fermenting beer exposed to light on final taste ?

Thanks

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1. Marshall Schott
  February 2, 2018 at 11:47 am
  
  It’s not that light is harmful, but rather ultraviolet light. We have xBmts planned!
  
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  1. Eric Pierce
    March 4, 2018 at 3:27 pm
    
    Looking forward to this!
    
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Michael Glasby
February 12, 2018 at 9:55 am

Mike from the UK here. Just discovered your site. Huge respect to your hard work. Amazed at some of the results particularly the ones that have no apparent effect in the final beer. I guess brewing is a process of many steps and thankfully changing (screwing up?) one of those variables still allows us to make great beer. Cheers.

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Simon Nielsen
February 14, 2018 at 2:51 am

Some of us doesn’t have the means to do a cold crash. And on a student budget experimenting with a whole batch is a scary thing. Is it possible to achieve a decent result, with fining methods such as ising glass or egg whites, without cold crashing or is it a waste of time?

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1. Dave
  February 14, 2018 at 10:45 pm
  
  I never used to cold crash and made good clear beer. Cold crashing is useful, but not necessary. You can make beer which is just as tasty without doing it.
  
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Jim Leininger
February 15, 2018 at 3:24 pm

Marshall,
I would love to see you guys do a side by side of a high gravity beer, like 1.100 or bigger to prove the point. Only difference being: Control is appropriate cell count pitch with an extra dose of oxygen at 12hrs. Experiment is SNS active starter, with an extra dose of oxygen at 12hrs.

I’ve been pitching 1200ml oxygenated active starters in ales and lagers for a couple years now. Recently I tried it on a 1.100+ imperial stout with 1450 and got excellent results. I went above and beyond with post pitch O2 doses. One 3hrs in, and another 12 hrs in

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Ron Yost
February 16, 2018 at 2:30 pm

Mr. Beer vs. all grain, which is which?

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Patrick Donnelly
February 25, 2018 at 5:56 am

What about a experiment comparing whole pellet dry hopping vs grinding the hop pellets for dry hopping. There isn’t a lot of info on this out.

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Grant R
March 7, 2018 at 2:30 am

The impact of enjoying a beer while brewing. Relating to brew consistency and mash efficiency.
Seriously thought…great information here. Learning lots. Short and shoddy for the ebiab win. Thanks !

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Crazy Joe
March 23, 2018 at 11:10 am

I have been wondering about something. I read all the time, best use fresh milled grains for best extraction. I see on every exbeeriment, that your team mills the grain the night before.
Well, how does that affect taste? or extraction? I don’t have a mill, the brew shop is ~15 miles away, so I buy 50 lbs at a time, pre-milled. I generally get ~76-80% efficiency on my BIAB setup and the grains can be anywhere from 1 day to 4 months pre-milled. I store them in my basement, in a clean plastic container but not vacuum/hermetically sealed or anything. Just malt in plastic bags, tied with twine.
So I guess it is a two-fold question, how does older milled malt compare to fresh milled malt, both in terms of flavor and efficiency
I have seen some things online, but me thinks Brulosophy is a bit more “scientific” in these matters

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1. Marshall Schott
  March 23, 2018 at 11:54 am
  
  It is on the list!
  
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  1. Crazy Joe
    March 23, 2018 at 12:53 pm
    
    Sorry, I finally found that someone else asked about it about 1 year ago 😀 Didn’t mean t double post…
    
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Christian
April 5, 2018 at 1:04 pm

How bout a xbmt on 3 step decoction mash as opposed to single infusion on something like a Munich Dunkel.

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1. Marshall Schott
  April 5, 2018 at 1:19 pm
  
  Something like this?
  
  https://brulosophy.com/2016/12/12/mash-methods-pt-3-decoction-vs-single-infusion-exbeeriment-results/
  
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Christian
April 21, 2018 at 8:46 am

So here’s a interesting thing I read on BeerSmith, use 1mg of olive oil per 25 billion cells of yeast instead of aerating your wort. You can do this in your yeast starter. The idea behind it is,” Yeast requires oxygen to produce sterols and Unsaturated Fatty Acids (UFAs). These UFAs are needed by the yeast cells to form cell walls during fermentation, and if not enough oxygen is present the yeast can’t produce enough sterols and UFAs needed for healthy cells. This can result in high ester producetion as well as other off flavors. But if you can add the UFA’s directly without the use of oxygen then you can limit oxygenation. Thought you might be interested in giving it a shot!

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Cory White
May 29, 2018 at 7:28 pm

I see I’m not the only one that was thinking about olive oil. I was wondering if it was on your list already too :-p

Also I recently came across malt conditioning and although it seems to be mostly about being able to give a finer crush to increase efficiency without having problems with lautering but I’d be curious if it had an affect on taste, especially as I’ve heard some condition the night before but don’t crush until the following day.

I’ll probably experiment with both these myself but figured I’d throw them out there as it could be interesting to other’s. Thanks for what you guys do!

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Christian
July 2, 2018 at 9:19 am

I was reading in Designing Great Beers about how traditional aroma hops improve with age.Hersbrucker, Tettanger, Fuggle, Hallertau Mittlefruh, willamette, Styrian Golding and Record all start low in aroma but finish high after aging. Was wondering if you tried an exbeeriment with this?

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1. Marshall Schott
  July 2, 2018 at 9:39 am
  
  Haven’t yet, but sounds interesting.
  
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  1. Christian
    July 2, 2018 at 9:43 am
    
    It could take a while to develope an exbeeriment like this but would be interesting to see the difference between a beer made with all fresh hops and one with aged hops of the same variety! Unless you can buy aged hops .
    
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  2. Malcolm Frazer
    July 2, 2018 at 10:28 am
    
    You can buy hops by harvest year, though suppliers do not always let you know that, especially on small 1-2 is sizes. If you ask they will often tell you. If you buy larger quantities it’s on the bag as well.
    
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Joe Voet
July 17, 2018 at 3:29 am

Hi all
I have recently cultured a heffe yeast from the dregs of a bottle of Czech brewer Herold (the heffe was incredibly nice, banna and vanilla, was perfect for a summer evening).
So I thought, great, new yeast, lets take it for a spin…i start me strike water, get the grain ready…and opps, I am all out of wheat….hmmm I wonder, what about an all barley beer with this heffe yeast? so, when I look it up, I find this is a style, called Dampfbier (german for steam beer).
So my question is, can you do an experiment heffe vs dampfbier,
same hops and yeast, except the dampfbier would receive only barley instead of 50/50 barley/wheat. See how different they are, if people can tell the difference.
I brewed mine with a 70/30 ratio of Pilsner/Vienna and czech Agnus hops for OG = 1.051 IBU rating of 16 and color of 4 SRM. I do not know what this yeast AA will be, so I cannot tell you the FG yet.

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Edward
July 26, 2018 at 5:04 pm

I’ve already started to think about brewing for the fall with the first round being a pumpkin ale. From reading online there seems to be varying opinions on when to add pumpkin with the majority split between: add it to the mash vs add it to the boil. I’d love to see a lightly spiced pumpkin ale testing the two methods and comparing the results.

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Wretched Bill
July 31, 2018 at 8:28 am

Can the various levels of Candi syrup be tasted in the final product? Make one beer with D-45 and one with just regular sugar? Is there a noticeable difference or preference?

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Cory White
August 7, 2018 at 12:37 am

Took an interesting dive into a forum tonight and left me thinking of a few interesting exbeeriments. The post was about double mashing which in itself would be an interesting exbeeriment compared to a single mashed with the same grain. But the really interesting concept that came out of that was you could reverse step mash with your first mash temp high, say around 160 but then the 2nd mash would be at a lower temp 147ish. The idea behind this is the less fermentable sugars from the first high temp mash could hypothetically be broken down by the beta enzyme during the 2nd mash. I’ll definitely play around with this myself but in case you were interested wanted to pass it along. Cheers!

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Shaun rogers
September 16, 2018 at 9:08 pm

have you guys considered doing a greatest hits showdown. choose say the top 5-10 experiments you have done and compare doing all those in one brew and none of those in the other? id be very interested in that. cheers

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planet83
September 26, 2018 at 5:50 am

I recently read in a Facebook page a discussion about the carbonation of beer.
They explained that carbonating with the method crank and shake the quality of the beer decreases with respect to the set and forget or the burst carbonating method, specialy in very hopped beers.
Did you hear someone comment on this? Maybe it would be a matter of experimenting

Cheers

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