Ok so I did a bit of reading, each standard has an info sheet that is basically a this contains 1.4% solution in DI-H2O, along with some don't get this in your eyes type info.
The other two sheets included in the kit are:
Sheet 1 has a table with a brief description of the standard. (flavor name, flavor descriptor, common sources and final concentration of compound in spiked beer)
Sheet 2 has the procedure notes and required supplies:
Supplies:
1. boring beer (1 litre per standard)
2. means of refrigeration
3. 1 liter beer pitchers
4. clean sampling glassware
5. A clean odor free designated food area.
Instructions:
1. Keep standard refrigerated.
2. prepare sample immediately prior to use in a clean area.
3. make sure the standard has not been tampered with
4. Pour the entire contents of one of the sensory standards into a 1 liter pitcher of beer (which is at approximately 50-52 F) to prepare your "spiked" beer for sampling. Each vial is added to 1 liter of beer to achieve the desired concentration.
5. In order to adequately dissolve and disperse the flavor ingredient, gently stir the beer (avoid excessive foam formation).
6. Each beer will hold 3 times the normal flavor threshold.
7. Gently pour into glasses, approximately 20 tasters.
8. Give everyone an unspiked beer to try side by side.
9. evaluate each of the treated beers for aroma, taste and aftertaste.
10. teach everyone the names, an standard terminology of describing the tastes.
I've used my own summary of all points except 4&5 which are the ones that deal with prep.
All samples are diluted in DI-H2O, 20% Ethanol or dilute propylene glycol. I'm assuming these are all nice and water soluble given the instruction in points 4-5 above.
Does that sound reasonable or am I missing the point along the way?
