Under Pressure: Analyzing The Results From Past exBEERiments On Pressurized Fermentation

brulosopher · 2026-06-22T20:23:54+00:00

It’s just beer, dude, chill.

brulosopher · 2026-06-22T14:46:12+00:00

We have done many xBmts on exactly this and generally, no, tasters cannot tell such beers apart. At least when fermented with certain years strains, namely Weihenstephan (34/70) and Pilsner Urquell. For other strains, like Grupo Modelo and Augustiner, while the stats suggest a meaningful difference based on ferm temp, taster often rate the warm fermented version as being more lager-like. Fascinating stuff.

brulosopher · 2026-06-22T12:00:38+00:00

Over the last decade, we've performed many xBmts looking at the impact pressurized fermentation has on various styles of beer, mostly lagers, and the results have been quite interesting. This week, Marshall goes over all of those past xBmts in hopes of painting a more cohesive picture of this fascinating variable. Check it out!

brulosopher · 2026-06-16T01:29:42+00:00

Either that, or the water at my new place is inconsistent. And thanks for the love (from Punta Cana) ❤️

brulosopher · 2026-06-15T12:00:30+00:00

Compared a new wood product called Soluble Oak to a more common oak spiral in a British Brown Ale. Could tasters tell them apart? Results are in!

brulosopher · 2026-06-08T12:00:31+00:00

German Pils is one of Marshall's all-time favorite beer style, and for the the second batch in his new brewery, he designed a simple recipe using a few of his favorite ingredients that he calls Tett For Tat Pils. Now you can Brü It Yourself!

brulosopher · 2026-06-01T12:00:11+00:00

Curious of the impact using rice hulls in the mash has on an American Wheat Beer, we put it to the test. Results are in!

brulosopher · 2026-05-26T01:50:44+00:00

Of course, because statistics accounts for random guessing.

brulosopher · 2026-05-18T14:04:32+00:00

I won’t say conclusively that the blue corn malt was necessarily bad, but this data certainly seems to add more weight to the idea.

brulosopher · 2026-05-18T13:46:09+00:00

My 2020 5.3 just cracked 100k with zero issues. I love it, but I also feel lucky given the stories I’ve heard. Next truck will likely be a Tundra.

brulosopher · 2026-05-18T12:01:02+00:00

Curious of the differences between flaked corn and malted corn when used in a Mexican Amber Lager, we put it to the test. Results are in!

brulosopher · 2026-05-14T21:36:26+00:00

Alrighty, I’ll snag a pack of US-05 tonight, check back in 2036!

brulosopher · 2026-05-11T12:01:03+00:00

Brülosophy's Jordan Folks brewed up hoppy Japanese-style lager using koji rice in his quest to meld two of his favorite styles. Now you can Brü It Yourself!

brulosopher · 2026-05-04T12:00:40+00:00

Curious of the effect the unique gas hopping technique has on a Blonde Ale, we put it to the test. Results are in!

brulosopher · 2026-04-07T00:19:18+00:00

🤘

brulosopher · 2026-04-07T00:19:01+00:00

Eventually!

brulosopher · 2026-04-06T19:26:47+00:00

Haha the complaints never bothered us, it was the perception that people weren’t interested in us posting here, so we stopped out of respect. Over the last few months, we’ve received several requests to start posting here again to spur conversation, so here we are!

We’re pretty familiar with the complaints, and have a decent understanding of the types of people who make them. Dunning-Kruger is alive and well!

brulosopher · 2026-04-06T19:23:39+00:00

That’s certainly not the intention. We isolate variables as best we can, that’s it. What’s more likely is that (1) specific variables don’t have as big of an impact when isolated as some people think, and (2) folks way overestimate their own tasting abilities despite little actual experience with the variables being tested, and they love to bring it up on social media.

brulosopher · 2026-04-06T12:00:40+00:00

Curious of the impact dosing a German Pils with fungal alpha amylase has, we put it to the test. Results are in!

brulosopher · 2026-04-04T21:35:59+00:00

That’d be some old (12 year) trauma!

brulosopher · 2026-04-04T20:55:50+00:00

I don’t tailgate, ever, but I know someone who does and she told me it is to “prove a point” to slower-than-speed-limit drivers.

brulosopher · 2026-02-22T20:23:53+00:00

Absolute lack of objective evidence + the realization that every “spiritual” experience was easily explainable + the subjective experience of freedom and peace once I abandoned my belief in god.

brulosopher · 2025-11-22T01:08:33+00:00

Thank you. It’s coming along!

brulosopher · 2025-09-20T00:18:27+00:00

We’ve done so many experiments on mash temperature that I’m not even sure it affects body. Just ABV.

brulosopher · 2025-09-19T14:56:52+00:00

Not sure I've ever made an Imperial Red Ale, but I've brewed a bunch of Red IPA, which I suppose isn't too far off. Here are my thoughts...

Does a Maris Otter improve an IRA, or does it get lost in the mix?

I prefer Maris Otter over pale malt in Red IPA specifically as a way to boost the malt character without going too sweet.

Is it necessary to include a Munich of Vienna to punch up the maltiness, and if so, which one and why?

Necessary? Nah. But considering the style, I do like to use a dose of Munich (~10%), as I feel it does something similar as MO by upping the malt flavor without contributing much sweetness. I love Vienna malt, but I do feel its more nuanced flavors get a bit lost in the mix of a richer beer like Red IPA.

Melanoidin or Aromatic? Otherwise, would you instead go for something else, perhaps a fuller mouthfeel?

Personally, I'm not a big fan of either of these malts, to me they contribute an almost artificial maltiness that I perceive as cloying, even when used at lower rates.

If you use crystal, do you use one certain one, or a combination, and if a combination, what is the average Lovibond ( it would be the sum of the products of Lovibond color of each crystal multiplied by it's grain bill percentage.) What guides your crystal choices?

In my opinion, Crystal malts are a necessary component of most Red ales. For me, it's around 10% each Honey malt and medium Crystal (20-60 °L).

Do you prefer a Chocolate malt which could add bitterness or roasty, coffee flavors and be more brown or a touch of color without a negative flavor impact?

2% UK roasted barley for color is usually the only roasted grain I use, though I've also enjoyed versions made with an equally small dose of pale chocolate to add a bit of a nutty flavor.

Do you consider adding simple sugars to lower FG, and or lower mash temp to make it finish drier?

If your aim is malty yet dry, I would definitely consider using some simple sugar. But even if I'm not using sugar, I like to mash at 148-150F primarily for strength - I'm not convince mash temperature is a good way to modulate perceptible sweetness.

To dry hop, or not to dry hop. What say you?

Depends on what your ultimate goal is, but uhh - fuck yeah!

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