If you’re looking for inspiration for brewing experiments, the best place to start is with a curious mind. You could be wondering about an advanced technique, or you could decide to challenge common wisdom to figure out whether it’s right. Testing basic assumptions is a great way to learn, especially when the real world seems to contradict those truths. For example, we all know that sanitation is vital in brewing and that it’s important to pitch a healthy quantity of yeast. So, why do the lambic breweries in Belgium get a pass? Questioning and investigating can lead to better understanding.
Here are three suggested experiments, along with ideas about how best to structure them. Remember, to get the most value, you want to focus on a specific question, limit your variables, accentuate the effect, and assess the results.
Experiment 1: Racking to Secondary vs. a Long Primary Fermentation
Newer brewers seem to be moving away from following a two-stage fermentation while Old School brewers swear by the process. When I started out, I read that racking to a secondary vessel improves the beer’s flavor and clarity. The rationale is that decanting the beer off the trub minimizes contact with tannins and hops sediment, and it also reduces the chance of off-flavors related to autolysis. Testing this could determine whether it makes a difference. Skipping the secondary would certainly be easier, and it would reduce the chances of oxidation or infection, but we don’t want to sacrifice quality.