« on: September 05, 2010, 05:35:57 PM »
I was teaching a guy who had just finished cullinary school how to brew. When I said I wanted the sparge water to be at 170F, he looked at it for a while then said it wa, at 170F. I was on the side with the bulkhead thermometer, and it was 170F. WTF? I asked him how he knew. He said if you pay attention, water as it is heated will have some different character. with temp. At 170F the surface becomes very still and even. Look sometime, I was convinced that the brewers before instuments had some clues as to what to do.You're right, they did do that. I read about it somewhere, it might have been something Randy Mosher wrote about old brewing techniques. They heat it to blood warmth as one example, and another was when you could see your face reflected in it.