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Old 07-07-2007, 02:55 AM   #1
eriktlupus
 
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hey yall national geographic is showing the budwieser episode tonite @ 11 pm


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Old 07-07-2007, 03:01 AM   #2
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I wish I had the National Geographic channel on my service. I would have enjoyed seeing that.


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Old 07-07-2007, 03:16 AM   #3
eriktlupus
 
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pretty cool how they do it. they said bud sparges with 77 deg water that had to be a misread!
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Old 07-07-2007, 03:21 AM   #4
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Quote:
Originally Posted by eriklupust
pretty cool how they do it. they said bud sparges with 77 deg water that had to be a misread!
77 C would be about right.
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Old 07-07-2007, 03:34 AM   #5
eriktlupus
 
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forgot bout celcius they use 50bbl starters
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grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

 
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Old 07-07-2007, 03:40 AM   #6
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Yeah, weird show. Big chunk about the clydesdales and the marketing...what's that got to do with the factory? And a bunch of not-exactly correct brewing info, too:

- the brewmasters have to make sure the hops are added at the right temperature? (They don't have the ability to change the pressure -- and thus the boiling temp -- in their kettles, do they?)

- They need to watch the fermentation pretty closely so the yeast don't make too much alcohol !!?

- and they called the whole boiling operation "spicing"...maybe that's what A-B calls it?

Oher weird stuff: in spite of all this automation, the beechwood chips are still added to the fermenters by a crew of three guys with rakes?

Made me weirdly happy that (after all that high-tech factory stuff) the ultimate decision on blending batches is made by a guy tasting all the beers (unless that was TV B***S***)

Some insane factoids, too. The packaging line can do 2000 cans a minute! There's a machine that actually makes sure all the labels in a 12-pack or case face the same way! They sell a keg of Bud every second around the world. They use 50 barrels of yeast in each batch (o maybe this belongs in the mis-info section above?)
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Old 07-07-2007, 10:58 PM   #7
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The 50 barrel starters may be off, but it is known that commercial brewers use a lot more yeast than we do to speed the fermentation process along.

 
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Old 07-07-2007, 11:08 PM   #8
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Anyone remember Busch Gardens Los Angeles????

Beer and Birds with a Boat ride too Boot.

 
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Old 07-08-2007, 12:01 AM   #9
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Quote:
Originally Posted by Bike N Brew
- and they called the whole boiling operation "spicing"...maybe that's what A-B calls it?
Well, they don't want to suggest that they add hops to their beers! That would be a lie!!!


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