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Old 11-06-2007, 08:43 PM   #20
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Location: Boston, MA, USA
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I am not trying to isolate or eliminate anything. I am trying to discern the amount of difference between the two things. I don't care how or why, but simply how much.

If oxidation causes less detrimental taste change than the taste change caused by different batches then why would I be concerned about oxidation?
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