In order to reach statistical significance with the given sample size, 20 participants (p<0.05) would have had to accurately select the chilled hop stand beer as being unique. Left: Strand Brewers Club | Right: Pacific GravityĮach taster, all who remained blind to the nature of the xBmt, was served 2 samples of the dry hop beer and 1 sample of the hop stand beer then asked to identify the one that was different. The temperature had dropped to 157☏/69☌ when I returned. With both worts sitting at 165☏/74☌, I lowered a stainless mesh hopper filled with 3 oz of Galaxy into one of the kegs and held it for a 20 minute hop stand.
It was finally time to introduce the xBmt variable! Well, half of it anyway. With the 1 hour mash complete, I transferred the wort to the kettle, heated it up with my trusty heat sticks, then added a single bittering hop addition as the boil began.Īn hour later, I cut the heat, chilled the wort to 175☏/79☌, then transferred equal amounts to two identical corny keg fermentors. I mashed in and quickly reached my desired 154☏/68☌ mash temperature.ĭespite recirculating throughout the mash, I gave it a few good stirs to ensure good conversion. Giddily, I moved on to gathering my water additives, which I tossed into the warming strike water. The hearty yeast made quick work of the starter wort, fermenting it out in 2 days, at which point I put them in the fridge for a 24 hour cold crash. First thing brewsday morning, I measured out my malt and proceeded to run it through my new 3-roller mill, I was beyond impressed with the way it chewed through 13 lbs in 1/5 the time as my old 2-roller mill. I split the contents of the vial between two mason jars filled with 1.5 liters of wort then let them spin on stir plates. Three days prior to brewing, I scoured my yeast drawer and found a vial of expired WLP090 San Diego Super Yeast, a personal favorite, and figured I wouldn’t have too much trouble bringing it back to life. Mosaic Of Change IPA by House Of Pendragon.
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