Very cool! I thought it was interesting that you&#x27;re getting good, usable data despite using untrained tasters - have you ever experimented with using some kind of calibrated tasters, like BJCP judges or something? Do you think it would lead you to get the same kind of data, but with a smaller sample size? Or would it not really make a difference?<p>EDIT: never mind, I just saw in another comment that you&#x27;re using your own, trained staff - I miss-read the article.