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By the way, batch sparging with too hot water isn't Denny's method. Lots of brewers do it. ;-)
How much gusto do they add I wonder?
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.
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/
Alright, back on topic. Serious question. Why would anyone purposely sparge with hotter than 180F water?
Quote from: riceral on July 16, 2014, 05:13:14 pmRemember 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.
Quote from: Kinetic on July 16, 2014, 05:10:47 pmAlright, 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.
So you haven't had Schaeffer or Flagstaff in the 90s? Consider yourself lucky.