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Author Topic: Batch Sparge Water Temp  (Read 15289 times)

Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #30 on: July 16, 2014, 04:52:02 pm »
I almost bought a sixer of Schlitz (not the malt liquor) the other day for $3.99.

Brewed since 1849.  The current version has Cascade, Mt Hood and Willamette hops.  If I need a cheap beer to fix my tannin ale, it will be Schlitz.  They definitely aren't sparging with 192F water since 1849.


Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #31 on: July 16, 2014, 04:54:54 pm »
By the way, batch sparging with too hot water isn't Denny's method. Lots of brewers do it. ;-)

I need a scapegoat if this beer is a tannin bomb and Denny is it.

Offline HoosierBrew

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Re: Batch Sparge Water Temp
« Reply #32 on: July 16, 2014, 04:57:03 pm »
Yeah, Schlitz is my occasional go to 'lawnmower' beer. I think it's pretty solid for the $$. Though I'd rather  brew a cream ale as my lawnmower.

Jon H.

Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #33 on: July 16, 2014, 05:01:27 pm »
It's the original beer with Gusto!



I doubt it makes it outside the Midwest and Wisconsin probably drinks 80% of it.

Offline klickitat jim

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Re: Batch Sparge Water Temp
« Reply #34 on: July 16, 2014, 05:07:20 pm »
How much gusto do they add I wonder?

Offline HoosierBrew

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Re: Batch Sparge Water Temp
« Reply #35 on: July 16, 2014, 05:08:59 pm »
How much gusto do they add I wonder?

Enough to make you think that captain hat is the way to go.    ;)
Jon H.

Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #36 on: July 16, 2014, 05:10:47 pm »
Alright, back on topic.  Serious question.  Why would anyone purposely sparge with hotter than 180F water?

Offline riceral

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Re: Batch Sparge Water Temp
« Reply #37 on: July 16, 2014, 05:13:14 pm »
It's the original beer with Gusto!



I doubt it makes it outside the Midwest and Wisconsin probably drinks 80% of it.

Remember the marketing campaign, "When you're out of Schlitz, you're out of beer." We always thought that was true, since Schlitz was the absolute last brand of beer you bought. It was that bad.

Ralph R.

Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #38 on: July 16, 2014, 05:19:42 pm »

Remember the marketing campaign, "When you're out of Schlitz, you're out of beer." We always thought that was true, since Schlitz was the absolute last brand of beer you bought. It was that bad.

So you haven't had Schaeffer or Flagstaff in the 90s?  Consider yourself lucky. 

I've heard the new Schlitz is decent.

Offline jeffy

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Re: Batch Sparge Water Temp
« Reply #39 on: July 16, 2014, 05:21:39 pm »
I love pbr. Too expensive in Texas at 10.99. $6.99 12 packs in California.

Article on where the blue ribbon came from.
http://www.smithsonianmag.com/arts-culture/where-did-pabst-win-that-blue-ribbon-138975181/

"Devil in the White City" is a very good read too.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline Stevie

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Re: Batch Sparge Water Temp
« Reply #40 on: July 16, 2014, 05:23:00 pm »

Alright, back on topic.  Serious question.  Why would anyone purposely sparge with hotter than 180F water?

When batch sparging, 190+ water may not even get your grain bed up to 170. I normally aim for 180° sparge water, but sometimes I space out and over do it. I once had it boiling but had a bit of left over RO water that I was able to dump in.

Offline riceral

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Re: Batch Sparge Water Temp
« Reply #41 on: July 16, 2014, 05:25:34 pm »

Remember the marketing campaign, "When you're out of Schlitz, you're out of beer." We always thought that was true, since Schlitz was the absolute last brand of beer you bought. It was that bad.

So you haven't had Schaeffer or Flagstaff in the 90s?  Consider yourself lucky. 

I've heard the new Schlitz is decent.

Actually, this was back in the mid-60s.

You are right---I haven't tried Schaeffer or Flagstaff.

Ralph R.

Offline HoosierBrew

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Re: Batch Sparge Water Temp
« Reply #42 on: July 16, 2014, 05:26:20 pm »

Alright, back on topic.  Serious question.  Why would anyone purposely sparge with hotter than 180F water?

When batch sparging, 190+ water may not even get your grain bed up to 170. I normally aim for 180° sparge water, but sometimes I space out and over do it. I once had it boiling but had a bit of left over RO water that I was able to dump in.

+1.  It usually doesn't quite get my grain bed up to 170F.
Jon H.

Offline HoosierBrew

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Re: Batch Sparge Water Temp
« Reply #43 on: July 16, 2014, 05:32:05 pm »

So you haven't had Schaeffer or Flagstaff in the 90s?  Consider yourself lucky. 



I tried Schaefer 2 or 3 times over the years (more accurately, politely drank one handed to me). The single worst beer I've ever had -  f!@#$^g dreadful.  As in, not fit to boil brats in. This from a guy who pays occasional $ for Schlitz and PBR.
Jon H.

Offline Kinetic

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Re: Batch Sparge Water Temp
« Reply #44 on: July 16, 2014, 05:36:41 pm »
 

Alright, back on topic.  Serious question.  Why would anyone purposely sparge with hotter than 180F water?

When batch sparging, 190+ water may not even get your grain bed up to 170. I normally aim for 180° sparge water, but sometimes I space out and over do it. I once had it boiling but had a bit of left over RO water that I was able to dump in.

Why shoot for a grain bed temp of 170F for sparging?