Is brewing a good beer shear luck? Or is it an art like witchcraft vs science? The brewers art may come down to knowing what not to do, vs what to do. Can they test for mistakes instead of successes?

Writing this here and I have no idea if people will see it, but I've been thinking about this issue a lot. Each of these experiments only allow people to contribute one data point. You really should get two data points per person. If you are testing A vs. B, do AA vs. B and A vs. BB in your triangle tests. If each cup has 2 oz, that's only 12 oz (1 beer) worth of product people are tasting. Counterbalance the order people try the two versions (AAB and ABB). If you want to give people 2 beers, do the first round as I stated above, then reveal the manipulation and let them do it again. If you want to know if this method makes a difference, just look at the first round data vs. the data with two rounds. We know that olfaction is one of the most suggestible sensory modalities, so flavor (which includes both smell and taste) is highly suggestible, so knowing the exbeeriment manipulation should make a difference. I hope somebody tries this. Overall, I really appreciate these videos, but I think the methodology could be improved.

That's because there are a lot of myths in home brewing.

Agree. I simply pour heartily into the fermenter through a fine mesh once the beer is chilled. It has been working great for at least 30 years.

I do the same. I think the same on the overthinking. I probably otherthink in other areas, just not on aeration.

aeration is way more imporant with liquid yeasts, dry ones dont really need aeration. ur fine if dry yeasts suit you. This is no longer true if you make a starter out of a dry yeast, it loses the fatty acids that the manufacturer packs into them, and you should then use aeration (aeration = o2 from a bottle!) for best results.

I have been using Kveik for the last few years. It almost feels like cheating. I get great results regardless of the fermenting conditions.

after watching the video: .... in theory. Haha LOL

Yeast pitch rate is another myth that Brulosophy has effectively dealt with. If you underpitch all that happens is that the yeast will grow for longer, i.e. the fermentation takes a bit longer time. That's not a problem for a home brewer. Pitch rate is important for breweries because they have significant investments in fermenters and they need to turn them over at a good rate to get good value from them. Thus a long fermentation is not desirable so they use a good amount of yeast to speed it up.

People are often superstitious. If something worked for them once they keep doing that and even recommend that to others even if it doesn't have any measurable effect at all.

@@fdk7014 brewing is an extremely competitive industry with tight margins. Everything that isn’t essential will get cut out to save cost. The ubiquity of oxygenation in commercial brewing suggests that it is probably vital at scale or due to some difference in commercial processes, and the results of these experiments suggest that homebrewers are often able to get by without it for different reasons. One such factor is that commercial breweries typically re-use yeast 5-10 times. It’s incredible hubris to think that an experiment in your garage invalidates the SOP of a multi billion dollar industry.

@@grahamhawes7089 Yes if you do reuse yeast many times you need to resupply the sterol reserves of the yeast. When you buy yeast for your homebrewing it comes fully loaded with sterols already, it doesn't need any more and it will have no use for more. Adding more oxygen does nothing. You can easily repitch that 3-5 times with very little oxygenation.