My honest opinion is that HSO is a nonlinear multivariate phenomenon that cannot be holistically characterized by linear univariate experimentation that only changes one variable at a time (unless you are willing to exhaustively perform a very large number of experiments that explore all possible settings of the independent variables)
My suggestion for a small scale experiment would be to try to maximize the difference between the samples by pegging them at reasonable extremes along the HSO axis. Once a difference is established there, higher resolution experiments that investigate the space between those extremes can be done.
You might, for example, first compare the ASBC method as-published against a fully LODO-ized version of it (preboiled water, pH adjusted, SMB/AA/BTB, filled to the brim with no splashing). I imagine you will see a 2 SRM color difference this way and notice significant flavor differences. This observation alone should convince one that there is something significant going on with HSO.
If you have 4 thermos, you could use the third one to eliminate the pH variable by doing an ASBC mash but acidified to 5.2-5.4. I think you will still see a difference between this sample and the full LODO but it may be slightly less dramatic.
The fourth one is up to you - I think it will take many more than four samples anyway to fully characterize what is going on with HSO. I might try to take the ASBC method step by step towards the full LODO and see where the biggest differences arise. Maybe try ASBC + acidification + no headspace in the thermos? That will at least tell you something about the degree of oxidation potential from the initial DO load of the mash water.Statistics: Posted by Techbrau — Tue Jun 26, 2018 12:53 pm
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