It’s widely accepted that reducing the time wort is boiled increases the risk of dimethyl sulfide (DMS) being in the beer, though these results counter this claim, which corroborates many past xBmts. Curiously, tasters in this xBmt were unable to reliably distinguish an American Stout made with a 30 minute mash and 30 minute boil from one made with a 60 minute mash and 60 minute boil. Being able to shave off some time by abbreviating certain processes is an appealing idea, but only if it has no negative qualitative impact, which many believe is not possible. | DISCUSSION |Īs most, if not all, adults can certainly relate, time is a precious commodity, and while hobbies are meant to take time, the duration of a typical brew day can be rather limiting for those with busy schedules. I perceived these beers as being identical in every way, both possessing the delicious roast qualities I expect from this tried-and-true recipe. My Impressions: Out of the 5 semi-blind triangle tests I attempted, I correctly identified the odd-beer-out just twice, and those were admittedly random guesses. ![]() While 13 tasters (p<0.05) would have had to accurately identify the unique sample in order to reach statistical significance, only 10 did (p=0.25), indicating participants in this xBmt were unable to reliably distinguish an American Stout made with an abbreviated mash and boil from one made with standard mash and boil times. Each participant was served 2 samples of the beer made with a 30 minute mash and 30 minute boil and 1 sample of the beer made with a 60 minute mash and 60 minute boil in different colored opaque cups then asked to identify the unique sample. Left: 30 min mash/boil | Right: standard | RESULTS |Ī total of 24 people of varying levels of experience participated in this xBmt. | METHODS |įor this xBmt, I went with a unique American Stout recipe I’ve brewed several times in the past and have solid experience with. ![]() To evaluate the differences between an American Stout made with either a 30 minute mash and 30 minute boil or 60 minute mash and 60 minute boil. Like many others, I’ve often wondered about the impact combining these variables might have on beer, so I designed an xBmt to see for myself. Of the various methods that fall under the Short & Shoddy umbrella, the two that result in the biggest time savings are reducing mash and boil times, which multiple past xBmts indicate have minimal perceptual impact, at least when employed on their own. ![]() A solution to this issue is the Short & Shoddy approach, which involves reducing the overall time and effort it takes to brew a batch of beer through the abbreviation of steps believed by many to be necessary. ![]() However, sometimes life gets in the way, and for those who brew as a hobby, dedicating half of a day to making beer can be difficult to justify. Depending on the equipment and preferred methods, a typical brew day can last anywhere from 4 to 8 hours, which for some is an enjoyable part of the process. In order to produce the highest quality product possible, brewers engage in steps such as mashing and boiling for 60 minutes or longer, pitching yeast into cool wort, and controlling fermentation temperatures, among other things.
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