Yu need them at 70 if at all possible.
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What's really interesting to me is the Trappist's knowledge of and faith in their yeast. It is incredible that some of the known and speculated recipes (of which some clones I have tasted are spot on) for Trappist and Abbey style beers use so few grains.
Any Dark Strong that can use just Pilsner, Pale, or Pilsner and Pale and just dark syrup and get the depth of flavor and color of either the Rochefort 10, Westvleteren 12, St. Bernadus 12, etc. is just amazing to me. Thier yeast imparts most of the character into the beer.
Take even the Westmalle Dubbel. If you take BLAM for the gospel that I think it is and combine that with the recipes over at CSI (which at the very least is like a research library of Belgian beer brewing) you can quickly come to the conclusion that your dealing with some Pilsner and Caramel malts, some dark sugar and maybe (if you subscribe to the common thoughts) some form of roasted malt. Very few, very simple ingredients used to create probably my favorite beer.
I want to try and capture that simplicity with this recipe. Let the yeast do the heavy lifting and character development.
It's not uncommon to see a drop of 1 or 2 points, but without a proper pH meter I wouldn't worry too much about it. Classic RDWHAHB moment.
Did you mean tenth of points?
By trying this matter in the court of public opinion instead of, you know, the federal trademark office, both breweries succeeded only in airing some procedural dirty laundry that in no way helps beer drinkers or buyers. By opening those screeds with pap like “To Our Wonderful Craft Beer Community” and “To Bell’s customers and the passionate craft beer community,” each tried to play to what they clearly believe is craft beer fans’ inflated sense of justice and moral clarity. Never mind that the customers of each brewery are members of that same community, or that this whole thing could have been resolved behind closed doors if Bell’s just kept its mouth shut and Innovation had the good sense to, you know, bring a lawyer to the U.S. Patent and Trademark Office to defend its trademark application.
I have done some batch sperges. The efficiency was about the same.
As for time savings, these were 10 gallon batches, so the BTUs I can apply is the same, and it doesn't save any time to get wort into the kettle quicker.
I believe the people who experienced a large time savings by switching to batch sparging did not take advantage of the fact that one can start bringing the wort up to a boil the moment the first runnings touch bottom of one's kettle when continuous sparging.