The instructions as given to us originally and used by the IGORs (to various levels of tightness) are documented in the experiment design, but here are Anjinomoto's updated guidelines.īrewTan Usage Instructions (Updated April 2017) Take plenty of pictures and notes along the way and then do a blind triangle test to see if people can determine a difference. We simply asked - go forth and brew two batches of the same recipe - one with BrewTan and one without. The Experimentįor this one, we wanted to turn the IGORs loose and let them have some fun. Mike's results came in after the bell and have affected things - so let's look and see. Also, it turns out that Anjinomoto has revised their dosing instructions, so.Īnother interesting result - despite the tasting panels running to the random, the reporting IGORs feel like there are noticable differences in the brewng process and want to keep using the product. Together one of the important conclusions on this experiment is we need to revisit the results on two fronts - age (to explore oxidation impact) and visual testing, since clarity.
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We talked through the results with Joe on Episode 38 - Gluten Free Tanning. We had 8 IGORs return results so thanks to Ryan Casey, Dan Chisholm, Michael Drzewianowski, Tim Hayes, Jason Mundy, Eric Pierce, Sean Shanahan and Eric Stonfer for partaking and doing the diligent work! Of the 8 panels, 6 of them return results consistent with random guessing (~33% correct choice). Joe sent our IGORs samples of BrewTan B to try in their brews. (Joe's working on that and we'll let you know when you can buy.) The product is finding great traction globally as a brewery additive, but isn't yet easily available to homebrewers here in the states. The long molecule when dissolved in both the mash and the boil is supposed to improve clarity, yield and reduce oxygen's impact on flavor degradation.
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Supporters of the technique claim some great benefits to the process, but the means to get there is pretty arduous.īut is there a better way through chemistry? Award winning brewer Joe Formanek works for the Japanese firm Anjinomoto that produces, amongst many things, a series of tannic acid products for brewing. You'll see references to some fairly complicated brewing methods called LODO (Low Dissolved Oxygen). IMPATIENT RESULT: QUALIFIED SUCCESS (Read On) Executive SummaryĪfter years of telling people "Oh HSA doesn't matter really", the new hot concern amongst brewers has become any oxygen involved in the brewing process.
Heads Up: We've updated the results with an additional IGOR panel.
Could this be all you need to make stable, characterful beers?
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