While discussing the matter of aeration, a challenge was issued. Brew two identical beers, but prior to pitching the yeast, aerate one using a mix-stir and the other using pure O2 and a diffusion stone, and then ferment the beers at the same temperature. Once kegged and carbonated, try to discern any differences between the two beers.
This idea is probably very unoriginal and I'm sure this has been done hundreds of times. I could probably do an Internet search right now and find out that the beers probably don't taste different to the vast majority of people (if not everyone). But where's the fun in that?
I'm thinking that the beer brewed would have to be one in which a lot of oxygen needs to be used. A lager or a big ale for example. I'm leaning towards brewing a big ale and splitting the batch. I'll have to ponder...suggestions?
I'm hoping that the Sudzers would be willing to sample both in a blind test at an upcoming meeting to find out a) which they prefer and b) which beer is which.
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The only problem you might experience is that big ales can sometimes improve with age through oxidation as subtle flavors change over time. You may consider adding a time component to your trial. I personally like a barleywine to have a bit of oxidation and age. I might say go even more extreme and create a third "control" batch that has had no special treatment at all for oxygen additions. Perhaps tracking fermentation lag, final gravities and ending times could be nice metrics per batch.
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Sounds good. We'll talk over the next month or two and get it all sorted out. Raghu also had some good input.
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