Why would he recommend that? Has he ever tried it? If he doesn't know what it tastes like as it is, how would he know what or why to change?
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Is batch sparging simply pulling out all the wort at once, adding all your sparge water, mixing and pulling out the wort again? Or do you add sparge water in steps? Do you guys find that this is just as effective as fly sparging?
I think Denny nearly set himself on fire one time. But he'll have to tell you about that one...
1 hour sparge/lauter
I think the perfect balance for me between thriftiness and quality is Forschner...a good chef's knife around 30 bucks, and I use it daily, love it.
I would recommend against using aluminum. It will leach too easily into even slightly acidic liquids and impart a metallic taste.
...using the dennybrew batch-sparge method...
Wow people still use that old method? I think it was developed way back in the twentieth century.
Sweet, Now i know what to look for.
Edit: And yes, i've been reading Denny's batch sparge article over and over. Want to do it right. :-)
If you were anywhere near me, you could come and pick all the Cascades you wanted. I've got lbs. left from the last 2 years and I'm not looking forward to picking, drying, and packaging this year's crop.
I'm about as far away from you as you can get in the lower 48, but my question to you is how do you package your hops so they are still good 2 years later?